Harissa Chickpea Bowl with Couscous and Tahini Dressing

Harissa chickpeas

• 400 g Canned chickpeas
• 1 ½ tbsp Extra virgin olive oil
• 1 ½ tbsp Harissa
• 1 tsp Ground cumin
• ½ tsp Fine sea salt

Couscous and salad

• 150 g Couscous
• 1 medium Cucumber
• 200 g Cherry tomatoes
• 15 g Fresh parsley

Lemon tahini dressing

• 3 tbsp Tahini
• 1 medium Lemon
• 1 clove Garlic
• 60 ml Water

1. Heat the oven to 220°C (430°F). Drain and rinse the chickpeas, then pat them very dry with a clean tea towel.
2. Tip the chickpeas onto a baking tray and toss with the olive oil, harissa, ground cumin and fine sea salt. Roast for 18 to 22 minutes, shaking the tray halfway, until browned and a little crisp at the edges.
3. Meanwhile, put the couscous in a saucepan and add 180 ml just-boiled water from the kettle. Cover with a lid, take off the heat, and leave for 5 minutes, then fluff with a fork.
4. Make the dressing: in a mixing bowl, whisk the tahini with the juice of the lemon and the garlic (finely grated or crushed). Whisk in the water a little at a time until smooth and pourable.
5. Dice the cucumber, halve the cherry tomatoes, and roughly chop the fresh parsley. Divide the couscous between two bowls, top with the salad vegetables and harissa chickpeas, then spoon over the lemon tahini dressing and finish with parsley.

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