Creamy harissa couscous with chickpeas and spinach

Creamy harissa couscous with chickpeas and spinach

Ingredients

serves 2
  • •½ tbsp olive oil
  • •½ onion, finely chopped
  • •1 pepper, chopped
  • •1 garlic clove, minced
  • •½ tbsp tomato paste
  • •1 tbsp harissa paste
  • •¼ tsp cumin
  • •½ tsp smoked paprika
  • •¼ tsp sea salt, to taste
  • •100g giant couscous
  • •300ml vegetable stock
  • •50ml oat or soya cream
  • •1 400g can chickpeas, drained and rinsed
  • •150g cherry tomatoes
  • •60g spinach
  • •Juice of ½ lemon
  • •Small handful fresh coriander, chopped
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. In a large pan, heat the olive oil over medium heat. Add the onion and pepper and cook for 5 minutes, until softened. Add the garlic and cook for another minute. Stir in the tomato paste, harissa, cumin, smoked paprika and salt.
  2. 2. Add the couscous and cook for 2 minutes, stirring frequently. Pour in the vegetable stock and bring to a simmer. Cook for 4 minutes, stirring occasionally, until the couscous is almost cooked through.
  3. 3. Add the cream, chickpeas and tomatoes and cook for another 2–3 minutes, until heated through and the couscous is tender. Add a few tbsp water as needed. Stir in the spinach until wilted.
  4. 4. Remove from the heat and stir in the lemon juice and coriander. Serve topped with ground black pepper.
Baker Beanie Author

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