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Couscous Salad with Bell Peppers, Chickpeas, and Harissa Yogurt
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Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Heatproof bowl
  • Small bowl
  • Large mixing bowl

Ingredients
  

  • 1 cup uncooked couscous
  • 1 1/4 cups boiling water
  • 2 bell peppers, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup plain Greek yogurt
  • 3 tablespoons harissa paste
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper

Instructions
 

  • Place the couscous in a heatproof bowl and pour the boiling water over it. Cover the bowl and let it sit for 5 minutes until the water is absorbed. Fluff the couscous with a fork.
  • In a small bowl, stir together the Greek yogurt and harissa paste until smooth. Set the mixture aside.
  • In a large mixing bowl, combine the fluffed couscous, diced bell peppers, drained chickpeas, olive oil, lemon juice, and chopped parsley. Season with salt and black pepper to taste, then toss gently to mix.
  • Spoon the salad into a serving dish and add dollops of the harissa yogurt on top or serve it on the side.

Notes

Keep the harissa yogurt separate until just before serving to maintain the couscous texture at a potluck. Adjust the amount of harissa based on how much heat you prefer. Leftovers store well in the fridge for up to two days if the yogurt is mixed in after chilling the base.
Course: Salad
Cuisine: Mediterranean
Equipment: Heatproof bowl, Small bowl, Large mixing bowl