Feed your appetite for cooking with Penguin’s expert authors
Couscous Salad
From the book
Eat Well for Less: Family Feasts on a Budget
Healthy family meals
Inspiring recipes that won't break the bank
All the recipes from 2017's TV series
Buy From
Introduction from Jo Scarratt-Jones
Couscous can be quite bland, but this salad has plenty of flavour with just a spoonful of harissa paste added to it and plenty of fresh herbs. Always add your spice flavourings to the dry couscous before adding the stock as this will help to soften the flavour.
Ingredients
Method
Put the couscous into a heatproof bowl, add the orange zest and juice and harissa paste and mix together really well.
Heat the vegetable stock until boiling, then pour over the couscous. Stir well, then cover and leave for 10 minutes.
Uncover and run a fork through the couscous to fluff it up and separate the grains, then add the chickpeas, roasted peppers and herbs. Stir well, then season to taste with salt and black pepper. Serve each portion with a dollop of yoghurt.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.