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.
|1||orange, grated zest and juice|
|1 tbsp||harissa paste|
|200g||(drained weight) tinned chickpeas, drained and rinsed|
|2||jarred roasted red peppers, drained and roughly chopped|
|1 tbsp||roughly chopped mint leaves|
|1 tbsp||roughly chopped coriander leaves|
|1 tbsp||roughly chopped flatleaf parsley|
|2 tbsp||natural yoghurt|
|sea salt and freshly ground black pepper, to taste|
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.