Spicy couscous salad

• couscous↗100g g
• can chickpea↗220g g

  rinsed and drained

• hot chicken stock↗100ml ml
• zest and juice 1 lemon
• roasted red pepper↗1

  chopped

• flaked toasted almonds↗25g g
• handful mint↗

  leaves, chopped

• natural Greek yogurt↗2 tbsp tbsp
• harissa↗1 tsp tsp

Step-by-step instructions

1. 1

   Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.