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

Harissa couscous with beet & carrot

22 Aug 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This Harissa couscous with beet & 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!

Ingredients

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

Instructions

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.

https://cooktogether.com/recipe-items/harissa-couscous-with-beet-carrot/

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