Spicy Couscous Salad with Chickpeas, Herbs, and Harissa
This couscous salad is loaded with fresh herbs and is finished with a spicy harissa dressing.
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Fork
- Chef's knife
- Cutting board
- Colander
- Whisk
- Mixing bowl
- Airtight container
- Refrigerator
Ingredients
- 1 cup fine couscous, dry
- 1 tablespoon olive oil
- 1 cup hot vegetable stock
- 1 1/2 cups cooked chickpeas (or one 14/15 oz can, drained)
- 1/4 cup finely diced onion
- 1 cup cherry tomatoes, quartered
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1 tablespoon harissa
- 1 tablespoon pomegranate molasses
- 1 tablespoon fresh lemon juice
- Salt to taste
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