Crispy chickpea & harissa couscous bowl

Ingredients

• 1 can chickpeas, drained and dried
• 1 cup pearl couscous
• 1 cup Greek yogurt
• 1–2 tbsp harissa paste
• 1 lemon
• 2 carrots, ribboned
• Fresh mint & cilantro
• Olive oil, salt, cumin, coriander

Method

1. Crisp the chickpeas

   Toss bone-dry chickpeas with oil, cumin, coriander and salt. Roast at 425°F for 25 minutes until deeply crunchy, shaking the pan halfway.

2. Toast the couscous

   Toast pearl couscous in a little oil until golden, then simmer in salted water 8–10 minutes. Drain.

3. Swirl the harissa yogurt

   Stir harissa into yogurt with lemon juice and salt. Taste — it should bite back.

4. Ribbon the carrots

   Shave carrots into ribbons with a peeler, dress with lemon and salt.

5. Assemble

   Swoosh harissa yogurt across the bowl. Pile couscous, carrots and hot chickpeas. Bury it in mint and cilantro.