Cold of chickpeas with harissa couscous

healthy recipe
African cuisine
Cold of chickpeas with harissa couscous
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prep time
15 min
cooking time
0 min
total time
20 min
prep time
15 min
cooking time
0 min
total time
20 min
  • 1/2 cup of instant couscous
  • 2 cans or jars of 440 g of cooked chickpeas, drained and rinsed
  • 4 very chopped spring onions
  • 12 cherry tomatoes, in halves
  • 1/3 cup of chopped fresh mint
  • 1/3 cup chopped fresh cilantro
Aliño de harissa
  • 1/3 Cup of olive oil
  • 2 tablespoons of lime juice or lemon
  • 2 teaspoons of harissa
  • 1 small clove of sleazeen garlic
  1. Put all the ingredients of the dressing in a jar, tave and shake to mix well.
  2. Put the couscous in a large bowl, Add 2/3 cup of boiling water and leave it to soak for 5 minutes until it absorbs all the water; shave it with a fork.
  3. Add chickpeas to couscous, the spring onion, tomatoes, mint and coriander, water with the dressing and stir with two forks so that the couscous absorbs the flavors well.
  • the harissa is a very spicy pasta made with ground chillies; widespread use in North Africa, sold in gourmet shops.
  • Instant couscous is a semolina of cooked wheat and then coated with flour.
Recipes easy to https://recetasdecocinafaciles.NET /

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