with cucumber, tomato and harissa aioli
A bed of couscous forms the base of this vibrant veggie dish which also features Greek style cheese and a spicy harissa aioli.
Allergens
Tags
Couscous
100 grams
Vegetable Stock
1 sachet(s)
Tomato
2 unit(s)
Cucumber
2 unit(s)
Lemon
1 unit(s)
Harissa Paste
1 sachet(s)
Honey
1 sachet(s)
Aioli
1 sachet(s)
Greek Style Cheese
100 grams
Avocado
1 unit(s)
Parsley
5 grams
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Pop the couscous into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml) and the stock.
- Cover with a plate or cling film.
- Leave aside for 8-10 mins (or until ready to serve).
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
- Roughly chop the parsley (stalks and all).
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
- Add the aioli and remaining harissa paste to a separate small bowl.
- Mix well to combine.
- Crumble the Greek style cheese.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh and chop into 1cm pieces.
- Toss the couscous with the tomatoes and cucumber, half the parsley and the avocado until everything is equally distributed.
- Share the couscous between bowls.
- Top with the Greek style cheese.
- Finish with a sprinkling of the remaining parsley and a drizzle of harissa aioli.
- Serve with any remaining lemon wedges for squeezing over.
3233
kJ
Energy (kJ)
773
kcal
Energy (kcal)
49.8
g
Fat
13.5
g
of which saturates
68.6
g
Carbohydrate
15.8
g
of which sugars
1.2
g
Dietary Fiber
20.2
g
Protein
0
mg
Cholesterol
3.72
g
Salt
with cucumber, tomato and harissa dressing
with cucumber, tomato and harissa dressing
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with cucumber, tomato and harissa dressing
with cucumber, tomato and harissa aioli
