Lunch

Chickpea and Couscous Salad with Harissa Dressing

Name: Chickpea and Couscous Salad with Harissa Dressing
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 150 g Cooked couscous; 150 g Chickpeas, tinned and drained; 80 g Roasted red peppers from a jar, drained; 20 g Olives, pitted; 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

Couscous and chickpeas with roast peppers, olives and rocket in a harissa, lemon and cumin dressing. Plant-based, 18 g of protein for 462 kcal.

Calories: 462kcal
Protein: 18g
Fat: 14g
Carbs: 66g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Gluten

Jarred peppers in brine often list sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chickpea and Couscous Salad with Harissa Dressing, plated and ready to serve. — The finished recipe. Chickpea and Couscous Salad with Harissa Dressing

Ingredients 1 to 6 for chickpea and couscous salad with harissa dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for chickpea and couscous salad with harissa dressing arranged separately on a dark worktop. — Ingredients 7 to 9. 5 g Olive oil. Juice of half a lemon Lemon juice. Half a tsp Ground cumin

Chickpea and Couscous Salad with Harissa Dressing, preparation step 1: Whisk the harissa, oil, lemon juice and cumin with a pinch of salt. — Step 1. Whisk the harissa, oil, lemon juice and cumin with a pinch of salt.

Chickpea and Couscous Salad with Harissa Dressing, preparation step 2: Toss the chickpeas, torn peppers and halved olives through the couscous with the dressing. — Step 2. Toss the chickpeas, torn peppers and halved olives through the couscous with the dressing.

The finished chickpea and couscous salad with harissa dressing. — Step 3. Fold the rocket in just before eating so it stays upright.

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Ingredients

Cooked couscous150 g
Cooked weight.
Chickpeas, tinned and drained150 g
Most of a tin, drained and rinsed. Drained weight. A 400 g tin drains to about 240 g.
Roasted red peppers from a jar, drained80 g
Olives, pitted20 g
About five. They are 12% fat and salty enough that five is the right number.
Rocket30 g
Harissa paste2 tsp (12 g)
Olive oil5 g
Lemon juiceJuice of half a lemon
Ground cuminHalf a tsp

Method

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

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.