Written for one request, published for everyone
Harissa Chickpea Couscous with Spinach
Steamed couscous folded through harissa-spiced chickpeas and wilted spinach, all on the hob in a quarter of an hour.
- Total
- 15 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- North African
Per serving · estimated
- Energy
- 570 kcal
- Protein
- 19 g
- Fat
- 18 g
- Carbs
- 82 g
Method
Step 1 of 11
Bring 250 ml water to the boil in a small saucepan.
Step 2 of 11
Crumble in the stock cube and stir until dissolved, then take off the heat.
Vegetable stock cube
Step 3 of 11
Put the couscous in a bowl, pour over the hot stock, cover and leave to stand 5 minutes.
Couscous
Step 4 of 11
Dice the onion.
Onion
Step 5 of 11
Slice the garlic thinly.
Garlic
Step 6 of 11
Heat the olive oil in a frying pan over medium heat and fry the onion for 3 minutes until golden.
Olive oil- Onion
What ‘ready’ looks like Step 7 of 11
Add the garlic and harissa and stir for 1 minute until fragrant.
- Garlic
Harissa paste
What ‘ready’ looks like Step 8 of 11
Drain and rinse the chickpeas, then stir into the pan and warm through for 2 minutes.
Chickpeas
Step 9 of 11
Add the spinach a handful at a time and stir until just wilted.
Baby spinach
Step 10 of 11
Fluff the couscous with a fork and fold the chickpea mixture through it.
- Couscous
Step 11 of 11
Squeeze over the lemon, season with salt and pepper and serve.
Lemon
Salt
Black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.