Harissa Cous Cous

A recipe for Giant Cous Cous was one of the first I published here. I still cook with it regularly, especially in the summer. It's great for lunches.

This spicy recipe is one I made for my husband when he started Slimming World. He was finding it hard to be inspired at lunchtime, when he was so used to having sandwiches. I tend to cook extra at dinnertime so there's leftovers for lunch, but on this occasion, there wasn't!

It's delicious hot, but it's fine to have cold the next day too. He had it just as it is, but you could add some grilled salmon or left over cooked chicken to make it a bit more substantial. If you prefer it even spicier, then add a teaspoon of chilli powder as well.

To make this Slimming World friendly and syn free, use powdered harissa and spray oil.


Harissa Cous Cous








Ingredients
(serves 4)

300g giant cous cous
4 spring onions
1 pepper (I used yellow but red or orange is fine too)
2 tbsp harissa paste
2 tsp tomato puree
1 garlic clove, crushed
1 tsp oil
pinch of salt


Method


1. Cook the cous cous according to instructions (takes 6-8 minutes) and add the pinch of salt.
2. Meanwhile, slice the spring onions and chop the pepper into small chunks.
3. Sauté them in a shallow pan with the oil and the garlic.
4. When they have softened add the harissa paste and the tomato puree and stir through.
5. When the cous cous is cooked, stir the contents of the shallow pan through it until it's well-coated.
6. Serve with some cooked chicken pieces, or eat on its own.

Cooking peppers and spring onion

Cooking Giant Cous Cous

Harissa Cous Cous

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