Chickpea and Couscous Salad with Harissa Dressing
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Everything except the rocket comes from a jar or a tin and keeps for days, so the dressed salad can sit in the fridge and the rocket go in a bag on top.
Chickpeas and couscous together put 18 g of protein in a bowl with no animal product. Doubling the chickpeas and dropping the couscous to 100 g adds protein and takes away almost nothing else.

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