Giant couscous is a revelation, less fluffy than its smaller counterpart, more ‘bitey’ and exciting. Using wholewheat couscous will increase the nutrients and fibre and give the dish a lovely nuttiness. Rose harissa fires it up, along with red chilli, lemon juice, a dash of clear honey, crunchy Romano pepper, roasted veg and chickpeas.
Boil some water and cook the couscous according to the packet instructions, it takes about 7 mins.
Heat the grill and place the frozen roasted veg under it to cook.
Mean time, mix all the other ingredients together but keep half the fresh herbs back. Taste and see if it needs adjustment. Harissa can be a bit bitter so that’s why I include the honey; then the lemon juice lifts the whole thing.
When the couscous is done, drain it and mix it with the rest of the ingredients, including the roast veg.
Serve scattered with the remaining chopped herbs.
Sit at the table, indoors or out, and enjoy every mouthful!
Chickpeas are a reservoir of fibre, which helps to keep you full and gives your happy gut microbes their favourite food. They’re also a great source of folate, which is important for brain and nervous system health. On the same lines chickpeas are high in the mineral Molybdenum which is also though to be a key player in maintaining a healthy functional nervous system.
Along with their high protein content they’ll help keep you strong and bright as a button.
If you want a healthy, nutrient dense, inexpensive diet you can’t go wrong with whole grains and legumes.