Harissa chickpea and couscous bowl
Couscous with harissa-fried chickpeas, cucumber, tomato and rocket, with a spoonful of hummus on top. One frying pan, and it also works cold in a lunch box.
- Time
- 20 min
- Serves
- 2
- Kind
- Grain bowls
- Season
- Summer
Method
- Put the couscous in a heatproof bowl with a pinch of salt and pour over 200 ml of boiling water. Cover with a plate and leave for 5 minutes.
- Drain and rinse the chickpeas and pat them dry. Dice the cucumber, halve the cherry tomatoes and chop the mint leaves roughly.
- Warm the olive oil in a frying pan over a medium heat. Add the chickpeas and fry for 3 minutes, then stir in the harissa paste and cook for 2 minutes more, until the chickpeas are coated and sizzling.
- Fluff the couscous with a fork, then fork in the juice of the lemon and the mint.
- Share the couscous between two bowls and top with the chickpeas, cucumber, tomatoes and rocket. Put a large spoonful of hummus in each bowl and serve.
Tip Let the chickpeas sizzle and do not stir them too much, so they get a bit of crunch. Harissa strength differs, so start with less if unsure.
Per portion
| Energy | 683 kcal |
| Protein | 25 g |
| Carbohydrate | 84 g |
| of which sugars | 8 g |
| Fat | 25 g |
| of which saturates | 3 g |
| Fibre | 15 g |
| Salt | 1.28 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- couscous150 g
- chickpeas1 tin
- harissa paste2 tbsp
- cucumber½
- cherry tomatoes130 g
- hummus100 g
- rocket70 g
- mint½ bunch
- lemon1
- olive oil1 tbsp
