Toss light and fluffy couscous in a little vinaigrette with grilled vegetables, tender broad beans or peas and chicken and you'll have a wonderfully easy warm salad ready in no time. Serve with a leaf salad. Delicious!
For a vegetarian version, instead of chicken, use a 400g can flageolet beans, drained and rinsed. Toss them quickly in 2 tbsp vinaigrette dressing or 1 tbsp olive oil and 1 tbsp lemon juice, then season with black pepper.
Harissa seafood couscous Make the basic recipe, but omit the chicken. Spread 1/2-1 tsp harissa paste over 4 x 125g fillets of red mullet, sea bass or snapper. Drizzle with a little extra virgin olive oil and lemon juice, and grill under a medium-high heat for 8-10 minutes or until cooked through. Season the fish. Tip the roasted vegetable couscous salad on to a large serving platter and lay the fillets on top.
Harissa paste is an aromatic spice blend. As the strengths of different brands vary, it's wise to add 1/2-1 tsp at first.