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Chickpea and Couscous Salad with Harissa Dressing

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

1 serving · 9 ingredients · 3 steps

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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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