Harissa Couscous with a Tahini Dressing

I served this delicious couscous with some Linda McCartney meatballs, rocket salad, Violife feta cheese, pomegranate and lots of parsley – it was a dream! The thing I love about the warmer months is how enjoyable salads can be. I absolutely love them, however when it’s cold I’m not as keen. This one is a perfect pre-summer salad as it’s fruity but also served slightly warm. I hope you enjoy!


  • 100g dry couscous (approx 3/4 cup)
  • 1 1/2 cup boiling water
  • 1/2 vegetable stock cube
  • 1 tsp harissa paste
  • 1 tsp argan oil (optional)
  • 15g cashews
  • 3 small onions, halved
  • 1 tin chickpeas
  • 1 tsp; cumin, corriander, paprika
  • 1 tbsp lemon juice + 1 tsp
  • 1 tsp tahini
  • 1 tsp garlic
  • 1-2 tbsp plant milk
  • 1/2 tsp ground flax (optional)
  • 35g sundried veg
  • 10 cherry tomatoes, halved
  • 30g sultanas
  • 3-4 slices of cucumber
  • Parsley to taste


  1. Preheat the oven to 180c
  2. Half the red onions and place on a baking tray. Drain the chickpeas and toss in cumin, corriander, paprika and 1 tbsp lemon juice and transfer to the baking tray. Bake for 30 minutes
  3. Cover the cous cous with boiling water then add the stock cube, harissa and argan oil. Cover the bowl and set aside for at least 10 minutes. In a seperate bowl, cover the cashews with boiling water and set aside, again for at least 10 minutes
  4. Once the cashews have been left in the water for at least 10 minutes, transfer to a blender and blend with the tahini, garlic, lemon juice and milk. Stir in 1/2 tsp flax and refrigerate until required
  5. Once the chickpeas and red onions are ready, remove from the oven. Roughly chop the onions then transfer to the cous cous bowl along with the chickpeas, sundried veg, cherry tomatoes, sultanas and parsley. Stir well and serve!

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