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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 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
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
 

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