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Moroccan couscous with harissa and chick peas
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250g LOVE Life Wholewheat Couscous
1 tbsp Belazu Rose Harissa
400ml hot vegetable stock
400g can essential Waitrose Chick Peas, drained
2 x 60g pots Finishing Touches Carrot & Beetroot With Pumpkin Seeds
2 tbsp olive oil, plus extra to serve
1 tbsp white wine vinegar
2 tbsp chopped fresh mint
Wholemeal pitta, griddled to serve
1. Place the couscous and harissa paste in a large bowl. Pour over the hot vegetable stock, stir well then cover and leave to stand for 5 minutes. Fluff up the couscous with a fork then stir in the chick peas and 1 of the carrot and beetroot pots.
2. Mix together the oil and vinegar and add to the couscous along with the mint. Pile onto plates, top with the remaining pot of carrot and beetroot mix and serve with warm, griddled pitta bread and olive oil for drizzling over.
For a meaty option, add cooked, shredded chicken and some sliced green olives.
Choose a light yet full-flavoured rosé here, that’s also suitable for vegetarians: Chat-en-Oeuf Rosé 2009/10 IGP d’Oc, South of France.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
This recipe was first published in July 2011.