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Couscous salad with harissa dressing and crispy chickpeas

Name: Couscous salad with harissa dressing recipe
Yield: 4
Ingredients: 400g can chickpeas, rinsed and drained; 40.00 ml extra virgin olive oil, plus 200ml extra; 250g organic wholemeal couscous (see notes); 300ml boiling water; 80ml lemon juice; 40.00 ml harissa paste; 40g preserved lemon; 150g shredded carrot; 150g sliced snow peas; 1 medium red onion, finely chopped; 1 long green chilli, halved lengthways, deseeded, thinly sliced; 1 bunch long green shallots, thinly sliced; 1 bunch flat-leaf parsley, leaves picked; 2 hard-boiled eggs, quartered

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Couscous salad with harissa dressing and crispy chickpeas

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by Paul Farag

CHEF

Oct 30, 2023

“This can be a base salad that you can add any protein to, to bulk it up. The flavours really pack a punch!” – Paul Farag

400g can chickpeas, rinsed and drained
2 tbs extra virgin olive oil, plus 200ml extra
250g organic wholemeal couscous (see notes)
300ml boiling water
1/3 cup (80ml) lemon juice
2 tbs harissa paste
1 (40g) piece preserved lemon, flesh discarded and rind finely chopped
150g shredded carrot
150g sliced snow peas
1 medium red onion, finely chopped
1 long green chilli, halved lengthways, deseeded, thinly sliced
1 bunch long green shallots, thinly sliced
1 bunch flat-leaf parsley, leaves picked
2 hard-boiled eggs, quartered

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Pat dry chickpeas with paper towel, rubbing them slightly to remove and discard most of their outer skins (don’t worry if a small amount of skin remains). Add chickpeas to prepared tray, drizzle with oil and season with salt flakes and freshly ground black pepper. Toss to combine, then shake tray so chickpeas are in a single layer. Roast for 30 minutes or until crispy (see notes).
2.

Place couscous in a large heatproof bowl and pour over the boiling water. Stir couscous with a fork, then cover bowl tightly with plastic wrap. Stand, untouched, for 10 minutes or until all water is absorbed and grains are tender. Fluff up grains with a fork.
3.

Place extra oil, lemon juice, harissa, preserved lemon and 1 tsp salt flakes in a jug, and whisk with a fork until well combined. Pour dressing over couscous.
4.

Add vegetables, onion, chilli, shallot and parsley, toss to combine. Check seasoning. Serve sprinkled with the crispy chickpeas and topped with egg.

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Recipe Notes

You can make the crispy chickpeas up to 1 day ahead. If so, cool to room temperature on baking tray, then store in an airtight container at room temperature. It’s worth sourcing a good-quality couscous (from a deli or green grocer) to ensure the grains stay fluffy and separate when soaked.