Name: Harissa couscous with beet and carrot
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 250 g couscous (pre-cooked); 1 Tbsp harissa paste; 400 ml vegetable stock; 1 tin chickpeas (400 ml); 30 g grated carrot; 30 g grated beets; 2 Tbsp pumpkin seeds; 1 Tbsp white wine vinegar; 2 Tbsp olive oil; 2 Tbsp chopped mint leaves

Harissa couscous with beet and carrot

This Harissa couscous with beet and carrot is a fantastic salad – zingy, tasty, healthy and versatile. Perfect for parties, picnics, barbecues or light lunches. It takes only 10 minutes to make!

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: Fusion, Middle Eastern, North African

Calories: 1234

Ingredients Method

Ingredients

250 g couscous pre-cooked
1 Tbsp harissa paste
400 ml vegetable stock
1 tin chickpeas 400 ml
30 g grated carrot
30 g grated beets
2 Tbsp pumpkin seeds
1 Tbsp white wine vinegar
2 Tbsp olive oil
2 Tbsp chopped mint leaves

Method

Put the couscous and harissa paste into a bowl, then add the hot stock. Cover with plate. Let it rest for 8-10 minutes.
Meanwhile, peel a carrot and a beetroot, cut them into thin strips with a juliette peeler. Measure out about 30g of each.
Drain the chickpeas.
Loosen the couscous with a fork, then stir in the chickpeas, the pumpkin seeds, and most of the beet and carrot strips.
Mix the oil with vinegar, add to the couscous.
Chop the mint leaves, add to the couscous.
Toss the salad then taste. If needed, season with salt and pepper.
Sprinkle the remaining carrot and beet slices on the top just before serving.

Harissa couscous with beet and carrot

Ingredients

Method

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