In this video, I’ll show how easy it is to prepare couscous, which is an amazing ingredient to use in all kinds of warm or cold salads. For this dish, I’m going to add rose harissa paste for extra flavour – both regular or rose harissa work very well, just choose the one you prefer. I also include chickpeas, fruit & nut mix as well as grilled halloumi, but feel free to use plant-based halloumi or if you prefer, to leave it out entirely. Either way, you’ll be able to use the basic couscous recipe to create your own delicious salads. Enjoy! Serves: 2 – 3
Ingredients:
160g couscous (regular or wholemeal)
2 tbsp olive oil
2 – 3 garlic cloves, finely chopped
1 red onion, chopped
1 red (bell) pepper, chopped
300ml vegetable stock or water
400g can chickpeas, drained and rinsed
100g fruit & nut mix
40g harissa or rose harissa paste
1 tsp cumin seeds
15g fresh coriander, chopped
2 – 3 mint sprigs (7g), leaves chopped
1 pack (225g) halloumi or vegan alternative (optional)
salt and freshly ground black pepper, to taste
chilli oil or extra virgin olive oil, to drizzle
Method:
Place the couscous in a wide, but not very deep bowl, such as a pasta bowl. In the same container used to measure the couscous, pour about 200ml of boiling vegetable stock or water. Pour the stock into the couscous bowl and reserve the rest. Add a drizzle of extra virgin olive oil and quickly stir well with a fork, ensuring that the liquid permeates and coats all the grains. Cover the bowl with a plate, lid or clinging film and leave for at least 10 minutes until all the liquid is absorbed. Don’t worry too much about the soaking time; 10 minutes is usually the minimum time but if you leave for longer, it will not affect the texture of the couscous. Note: the couscous-to-water ratio is 1:1 ¼. For an accurate measurement, use the same measuring cup or container for the stock (or water) and couscous.
In the meantime, heat the olive oil in a medium non-stick frying pan. Add the onion, garlic and red pepper, stir everything well and gently fry for about 8 minutes stirring occasionally. Add the cumin seeds, chickpeas and harissa, and combine well. Pour the reserved stock (or water) into the pan, stir everything well and warm over a low heat for 2 or 3 minutes. Taste, and add a little seasoning, if necessary.
If using, remove the halloumi from its packaging and drain the excess liquid. Pat dry the halloumi block with kitchen papers and cut it into about 1cm thick slices.
Heat a medium non-stick frying pan over a high heat and when hot, place the halloumi slices. Grill for a couple of minutes on each side, over a high heat or until grill marks appear on the surface. Transfer to a plate to cool and then cut into bite-sized portions.
When the couscous is ready, transfer to a large serving bowl and fluff it with a fork. Add the chickpeas mixture, fruit and nut mix, halloumi, mint and coriander. Toss to combine everything well, taste and if necessary, add seasoning according to your taste. Add a drizzle of chilli oil or if you prefer, extra virgin olive oil, stir once more and serve.
#couscous #harissa #vegan