Moroccan-style couscous
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Serves:     people
Notes from Anna

Quick and easy to prepare, this spiced-up couscous creates a tasty, satisfying lunch packed with vegetarian protein.

Vacuum packed cooked beetroots from the fresh aisle of the supermarket are fine  but if you have the time roasted beetroots are well worth the effort, wrap them in foil and bake at 180C for 40-50 minutes, depending on their  size.  They keep in the fridge for several days.



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  1. Make up the stock according to the packet instructions.
  2. Bring the stock to the boil and pour the couscous in the stock. Turn the heat down to low and simmer for 12 minutes.
  3. Peel the carrots and cut into matchsticks. Dice the beetroot.
  4. Drain the chickpeas in a sieve and rinse under running water. Rinse and chop the mint leaves.
  5. Mix the harissa paste with the olive oil and vinegar. Add to the couscous and fluff with a fork.
  6. Add the chickpeas, chopped mint, carrot sticks and grated beetroot. Mix well.
  7. Sprinkle with the pumpkin seeds and serve.

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