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Couscous Salad

Liven up couscous with this recipe from Eat Well for Less. Studded with roasted red peppers, chickpeas and plenty of fresh herbs, this makes for a delicious side dish.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


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.

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100g couscous
1 orange, grated zest and juice
1 tbsp harissa paste
100ml vegetable stock
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.

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From the book: Eat Well for Less: Family Feasts on a Budget

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