TOTAL TIME: 10 MINS
SERVINGS: 2
CALORIES/SERVING: 317 KCAL
INGREDIENTS:
100g couscous
220g can chickpea, rinsed and drained
100ml hot chicken stock
zest and juice 1 lemon
1 roasted red pepper, chopped
25g flaked toasted almonds
handful mint leaves, chopped
2 tbsp natural Greek yogurt
1 tsp harissa
METHOD:
Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
NUTRITION:
kcal-317
fat-12g
saturates-1g
carbs-41g
sugars-4g
fibre-5g
protein-14g
salt-1.14g