Wholewheat couscous, baby plum tomatoes and torn spinach are delicately robed in a middle eastern inspired dressing made with harissa, lemon and mint. This harissa couscous salad can be made in 10 minutes for a quick and healthy lunch.
The flavour
I ate copious amounts of this couscous salad during the summer months; and thanks to it’s warmth and gentle spice I find myself returning to it even as Autumn slowly draws in. This salad is inspired by middle eastern ingredients such as harissa, mint and lemon. They are simple seasonings that when combined create a layered, mouthwatering salad. Who said salads have to be bland and boring?
The ingredients
Harissa is a hot paste made from red pepper, chilli, spices and herbs. It has a beautiful, deep spiciness and gentle tang whereby just a small amount adds a great amount of flavour. I often find myself adding a spoonful to many of my meals, whether it is make a posh version of beans on toast or to perk up freshly made potato wedges. You really can’t go wrong with this tiny jar of vibrant red paste.
With this couscous salad I have balanced the sharpness from the mint and lemon dressing with a glut of olive oil and wholewheat couscous. Fresh, plump tomatoes and torn shreds of spinach are folded in to create a wholesome salad. Tomatoes and spinach are currently in season so you can expect them to be extra juicy and flavourful.
But the real champion of this dish is the harissa paste. It is spicy yet not overpoweringly so, meaning it complements many types of grain. Here I have paired it with wholewheat couscous which has a delicate nuttiness and beautiful pillowy texture. The harissa dressing lightly coats everything it touches turning the salad a beautiful ruddy shade and making it a real feast for the eyes.
To finish
This is a deceptively simple salad which is perfect for a delicious last minute lunch or dinner. I often just fold in a generous amount of warmed chickpeas to keep the theme of ease and simplicity going. They take mere minutes to heat through and help to add a meatiness to the dish. If time permits I may prepare my chickpea patties if I’m feeling slightly more indulgent and energised.
Recipe for carrot and chickpea patties:
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Harissa couscous salad
Ingredients
- 75 g wholewheat couscous
- 1 tablespoon extra virgin olive oil
- 1/4 lemon juiced
- 1 tablespoon chopped fresh mint
- 100 g baby plum tomatoes halved
- 25 g spinach roughly torn
- 1 heaped tablespoon harissa paste
- Salt and pepper to season
Instructions
- Add the couscous to a heatproof bowl. Pour over 125mls of boiling water and cover. Leave to stand for 5 minutes.
- Meanwhile prepare the dressing. Combine the olive oil, lemon and mint in a jug.
- In a large salad bowl, add the tomatoes, spinach, couscous, lemon dressing and the harissa paste. Season with salt and pepper.
- Stir well to combine the ingredients and coat the couscous with the harissa dressing. Serve with chickpeas or vegetable patties.