Harissa couscous with crispy chickpeas, hummus and herbs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Build store cupboard basics into a smoky summer grain salad in 15 minutes – ideal for lunch prep.
Each serving provides 770 kcal, 29.1g protein, 103.3g carbohydrate (of which 9.1g sugars), 22.7g fat (of which 3g saturates), 17.9g fibre and 0.36g salt.
Ingredients
For the crispy chickpeas
- 400g tin chickpeas, drained and rinsed
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- sea salt
For the couscous
- 200g/7oz couscous
- 2 tbsp harissa paste
- 4 tbsp hummus
- 200g/7oz cherry tomatoes, halved or quartered
- ½ cucumber, chopped
- small handful pomegranate seeds
- small handful flatleaf parsley, picked
- small handful mint leaves, picked
- small handful coriander, picked
- sea salt and freshly ground black pepper
- drizzle extra virgin olive oil, to serve
- large pinch sumac, to serve
- lemon wedges, to serve
Method
To make the crispy chickpeas, preheat an air fryer to 200C or an oven to 240C/220C Fan/Gas 8½.
Toss the chickpeas with the olive oil, smoked paprika, cumin and a generous pinch of salt in a bowl. Air-fry for 12–15 minutes, shaking halfway, or roast in the oven for 25–30 minutes, or until golden and crispy. Set aside.
To make the couscous, put the couscous and harissa in a large heatproof bowl. Pour over 250ml/9fl oz boiling water and stir well. Cover with a lid or plate and leave for 5 minutes until all of the water is absorbed. Fluff with a fork and season with salt and pepper. Set aside.
Top the couscous with the hummus, crispy chickpeas, tomatoes, cucumber, pomegranate seeds and herbs. Drizzle over the olive oil, scatter with sumac and squeeze over a little lemon juice.
Serve immediately or transfer to a plastic container, seal with a lid and chill in the fridge for up to 2 days.
Recipe tips
You can be pretty flexible with the herbs, if you only have one or two in. You can also chuck in radishes, sugar snap peas, spring onions, or any other salad veg you have. If you don't have sumac, it's not the end of the world. A generous squeeze of lemon juice will do the job.
