Harissa Couscous Salad

This salad is so fresh and delicious. Harissa gives it a subtle heat, corn adds some sweetness, and the lemon makes it so bright, you’ll be eating straight from the serving dish!

Israeli couscous can be found in the international aisle of your favorite grocery store. It’s a bigger couscous grain and can be easily used in recipes calling for a small pasta. It has a slight bite to it and holds up so well to dressings and sauces. Leftovers are always great and sometimes even better because flavors develop as the salad sits in the fridge. Feel free to garnish with chives and/or fresh parsley.

Here’s how I made it!

All you need for this is some cooked couscous, your favorite summer vegetables, harissa and lemons.

Toss everything together with your super simple dressing and enjoy!

Recipe

Ingredients:

• 1 1/2 cups dried Israeli style couscous

• 2 ¼ cups chicken (or vegetable broth)

• 4 tbsp EVOO, divided

• Zest of a lemon

• Juice of half a lemon

• 1 tbsp harissa

• Salt and pepper

• 1 cup diced cucumber

• 1 cup diced cherry tomatoes

• 1 cup diced bell pepper (red, orange, yellow and/or green)

• 2 ears of corn, kernels cut off

Directions:

1. Over medium heat, add 2 tbsps olive oil and add your dry couscous. Stir occasionally until toasted golden.

2. Add broth, a dash of salt and bring to a boil. Reduce to low and cook stirring every few minutes until liquid is absorbed, about 20 mins. Set aside to cool completely.

3. Meanwhile, whisk the other 2 tbsps olive oil with lemon zest, juice, harissa and salt and pepper.

4. Toss the couscous with your dressing and your vegetables and serve with extra lemon.