This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Prep:10 mins
Serves 2
100g couscous220g can chickpea, rinsed and drained100ml hot chicken stockzest and juice 1 lemon1 roasted red pepper, chopped25g flaked toasted almondshandful mint leaves, chopped2 tbsp natural Greek yogurt1 tsp harissa
STEP 1Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
