A bowl of contrasts from Diana Henry.
Ingredients
- 100 g couscous
- 200 ml stock or boiling water
- 4 tbsp olive oil
- 1 onion finely sliced
- 1 large red pepper halved, deseeded and sliced
- 2 cloves garlic grated to a purée
- 1 x 400g tin chickpeas drained and rinsed
- 1½ tsp tomato puree
- 1½ tbsp harissa plus 2 tsp to serve
- a small bunch coriander leaves only, chopped
- lemon juice to taste
- 2 eggs
- Greek yogurt and extra-virgin olive oil to serve
Servings:
Instructions
- Put the couscous in a bowl with the stock or boiling water and 1 tbsp olive oil. Season. Cover the bowl with cling film.
- Heat 1½ tbsp of the oil in a frying pan and sauté the onion and pepper until soft and the onion is golden.
- Add the garlic and cook for another minute, then add the chickpeas. Stir in the tomato purée, 1½ tbsp harissa and the couscous and season. Add the coriander and lemon juice and check the seasoning.
- Fry the eggs in the rest of the oil and put them on top of the couscous. Drizzle with some yogurt.
- Mix 2 tsp of harissa with a little extra-virgin olive oil and spoon this on top. Serve immediately.
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