Date posted: 26/09/2022

Harissa spiced cous cous salad

A veg-packed bed of cous cous with a kick of traditional harissa and garlic. Alongside chicken thighs marinated in Nigerian Suya spice.

  • Serves 10
Votes: 1 Average: 5


Cauliflower (trimmed, chilled) 1 piece
Red capsicum peppers (chilled) 1 pepper
Butternut squash (chilled) 800g
Red onion (sliced, chilled) 200g
Chickpeas in water 1000g
Pure Olive Oil (glass) 50ml
Olives et Al Harissa paste 50g
Casa de Mare cous cous 600g
Garlic puree 10g
Lemon juice 20ml
Mint (chilled) 20g
Cayenne pepper (suya spice) 30g
Chickpeas in water (suya spice) 400g
Garlic powder (suya spice) 30g
Gluten-free vegetable bouillon mix (suya spice) 20g
Ground ginger (suya spice) 45g
Onion powder (suya spice) 45g
Smoked paprika (suya spice) 60g
Chicken thigh (boneless skin on, chilled) (suya spiced chicken) 10 thighs
Cayenne pepper (suya spiced chicken) 3g
Chickpeas in water (suya spiced chicken) 80g
Garlic powder (suya spiced chicken) 6g
Gluten free vegetable bouillon mix (suya spiced chicken) 4g
Ground ginger (suya spiced chicken) 9g
Onion powder (suya spiced chicken) 9g
smoked paprika (suya spiced chicken) 12g


Harissa spiced cous cous salad:
  1. Pre-heat the oven to 180C. Wash, peel and prepare all of the vegetables.
  2. Place the cauliflower, red onion, peppers, butternut squash, oil, harissa paste and chickpeas into a bowl and mix well until they are covered well with the paste.
  3. Place them onto an oven-proof tray and roast until they are tender but still have a little bite to them. Allow them to cool.
  4. Place the cous cous into a bowl with the mint, garlic and lemon juice. Cover this over with boiling water and then cover with cling film until the cous cous is cooked and soft.
  5. Once all cooked and cooled, mix them together.
Suya spice:
  1. Pre-heat the oven to 180C and then roast the chickpeas until they are cooked through.
  2. Once cooked, blitz the chickpeas with all of the other ingredients.
Suya spiced chicken:
  1. First, make the suya spice (using the recipe above)
  2. Place the chicken into a bowl and mix well with the suya spice. Allow the chicken to marinate for at least 30 minutes.
  3. Then place the chicken onto a baking tray with parchment paper. Cook until the chicken is above 75C.
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