Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons harissa paste (plus extra to serve)
- 1 pinch salt
- 4 natural yoghurt (to serve)
- 1 pinch pepper
- 1 lemon, rind and juice, finely grated
- 200grams couscous
- 1 1/4 cup water, boiling
- 1tablespoons olive oil
- 500grams Mediterranean vegetables, frozen and grilled
- 2 preserved lemons, rinsed
- 400grams can chickpeas, drained and rinsed
- 1 bunch coriander, roughly chopped
Method
Step 1 of 3
Put the harissa and lemon rind and juice in a large heatproof bowl and add the couscous and boiling water. Stir, cover and leave to stand for 5 minutes. Season to taste and fluff with a fork.
Step 2 of 3
Meanwhile, heat the oil in a large frying pan, add the vegetables and stir-fry over a moderate heat for 3-4 minutes. Cut the preserved lemons into quarters, remove the flesh and discard, then roughly chop the skin.
Step 3 of 3
Stir the vegetables and preserved lemon skin into the couscous with the chickpeas and coriander. Season to taste and serve warm with a spoonful of yoghurt and a drizzle of harissa.
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