Chickpea and Couscous Salad with Harissa Dressing

Make chickpea and couscous salad with harissa dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked couscous (Cooked weight.)
150 g Chickpeas, tinned and drained (Most of a tin, drained and rinsed. Drained weight. A 400 g tin drains to about 240 g.)
80 g Roasted red peppers from a jar, drained
20 g Olives, pitted (About five. They are 12% fat and salty enough that five is the right number.)
30 g Rocket
2 tsp (12 g) Harissa paste
5 g Olive oil
Juice of half a lemon Lemon juice
Half a tsp Ground cumin
Ingredient notes on the recipe page.

METHOD
1. Whisk the harissa, oil, lemon juice and cumin with a pinch of salt.
2. Toss the chickpeas, torn peppers and halved olives through the couscous with the dressing.
3. Fold the rocket in just before eating so it stays upright.

Contains gluten cereals.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-couscous-harissa-salad

AI-generated images illustrating the recipe.

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