Harissa Couscous Salad
Harissa Couscous Salad
3
20 minutes
5 minutes
H-E-B couscous mixed with cucumbers, onions, cherry tomatoes, and parsley in a lemony harissa dressing.
Suggested Harissa Flavor: Mild
Ingredients
Couscous Base
- H-E-B Couscous, 1 Box
- Baby Cucumbers, 1 cup, diced
- Medium Red Onion, ⅓ cup, thinly diced
- Cherry Tomatoes, 1 cup, sliced in half
- Chopped parsley, ½ cup
Lemony Harissa Dressing
- Zwïta Harissa Paste, 2 tbsp
- Extra Virgin Olive Oil, 2-3 tbsp
- Lemon juice, 2 tbsp
- Kosher salt, 1 tsp
- Black Pepper, ½ tsp
Optional Toppings
- Canned Chickpeas, ½ cup
- Crumbled Feta, ½ cup
- Olives, 3 tbsp
- Cracked Black Pepper
- Chopped Parsley
Directions
1. Cook the H-E-B couscous according to the package’s instructions. After fluffing the couscous, allow to cool to room temperature, about 15 min at least.
2. In the meantime, chop the baby cucumbers, tomatoes, red onions and parsley and add to a large bowl.
3. In a small cup mix the harissa paste, extra virgin olive oil, lemon juice, salt, and black pepper until a well homogenized dressing is obtained.
4. Add the couscous to the large bowl and mix well. Drizzle the harissa dressing over and keep mixing until everything is well combined.
5. Serve into a small plate or bowl and garnish with crumbled feta, black olives, canned chickpeas and a bit more chopped parsley. Enjoy!
