This speedy, healthy, filling bowl is a perfect mid week meal. Feel free to use shop bought hummus to make this even quicker.
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Serves
2
Drained Cooked Chickpeas
Chickpea Water
Garlic
Tahini
Ice Cube
Lemon
Salt
Ground Cumin
Pine Nuts
Parsley
Cherry Tomatoes
Harissa
Olive Oil
Pitta Bread
Za’atar
Couscous
Water
Serves
2
Drained Cooked Chickpeas
Chickpea Water
Garlic
Tahini
Ice Cube
Lemon
Salt
Ground Cumin
Pine Nuts
Parsley
Cherry Tomatoes
Harissa
Olive Oil
Pitta Bread
Za’atar
Couscous
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
First, make the hummus. Blend the chickpeas with a clove of garlic and the specified amount of the chickpea water from the tin (aquafaba).
Step 2.
Add the tahini and blend before adding the ice cubes. Blend again, then add the lemon juice, cumin and salt. Adjust the seasoning and consistency to your taste.
Step 3.
For the harissa tomatoes, add a good drizzle of olive oil to a pan on medium high heat. Add half of the tomatoes and stir often while they cook for about 5-8 mins. They should have broken down and have turned into a sauce. Then add the rest of the tomatoes with the za'atar and the harissa and cook for a few more minutes until they have just burst open.
Step 4.
Cook the couscous according to package instructions.
Step 5.
Toast your pine nuts in a dry pan for a couple of minutes, shaking often to make sure they don’t burn. Roughly chop some parsley.
Step 6.
To serve, layer the hummus with the tomatoes and couscous and top with pine nuts, parsley and a good drizzle of olive oil.
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