Couscous Salad
Main recipe makes one portion but can easily be factored up to make extra.
Ingredients:
60g dry weight couscous,
2-4tsp homemade Harissa (see below)
¼ jar sun-dried tomatoes sliced
4 olives, halved
½ jar Tempeh, sliced
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Method:
Coat sliced tempeh with 1-2 tsp of harissa. Place on a silicon mat on a baking tray and roast for 20 mins.
Cover couscous with boiling water and leave for 5 mins covered to absorb water.
Put all ingredients in a bowl with 1-2tsp of Harissa to taste. Mix well.
Harissa (makes more than needed for this recipe)
Ingredients:
1 jar roasted peppers
2 tbsp oil from the pepper jar
2 tsp coriander seeds (ground)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
½ teaspoon salt
2 tbsp tomato paste
2 tbsp lemon juice
4 cloves of garlic, peeled
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Method:
Put all ingredients into a mini chopper or food processor, wizz until smooth.
Taste and add more chilli flakes if desired.
The extra can be put in a clean jar in the fridge and used as needed.