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Print this Recipe    Couscous 10

Chick Peas and Couscous with Harissa Dressing

1/3 c. olive oil
2 Tbsp lime or lemon juice
2 tsp harissa
1 small clove garlic, crushed

1/2 c. couscous
2 16 oz cans chickpeas (or 1 c dried, soaked overnight, simmered until tender)
4 green onions, finely chopped
12 cherry tomatoes (or more to taste), halved
1/3 c chopped fresh mint
1/3 c chopped cilantro

To make the dressing, place the oil, juice, harissa, and garlic in
a large jar and shake well to combine.

Put the couscous in a large bowl. Add 2/3 cup boiling water and
set aside for 5 minutes for the water to be absorbed, then fluff
up with a fork.

Add the chickpeas, green onions, tomatoes, mint, and cilantro.
Add the dressing and toss using two forks until the couscous is
well coated.

You can vary the proportion of chick peas, tomatoes, and couscous
to taste. I shoot for approximately equal amounts of each.

Note: harissa is a spice paste found in middle eastern markets.
I buy it in a small 4.9 oz. yellow can, brand name DEA.

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