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Harissa Fried [Leftover] Couscous
with chickpeas and baby broccoli

Active: 30 min Total: 30 min
Delicate couscous provides a delicious backdrop for this Middle Eastern inspired vegetarian dish, flavored with harissa, olives, and sundried tomatoes. Finished with lemon juice, you'll be shocked how much flavor can come from just a few ingredients.
Smarts: This uses couscous from the night before for a quick and easy dish.


Harissa Fried [Leftover] Couscous with Chickpeas and Baby Broccoli:
  • Garlic - 2 cloves , minced
  • Onions, red - 1 , diced
  • Baby broccoli (sub broccoli) - 1 lb , chopped into 2" / 5cm segments
  • Cilantro, chopped (sub parsley) - 2 Tbsp
  • Olives, black - 2 oz , sliced
  • Sundried tomatoes, stored in oil - 8 , chopped
  • Cucumbers - 8 oz , sliced or chopped
  • Beans, garbanzo (14oz / 397g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Harissa paste (sub tomato paste with a few drops of hot sauce) - 1 Tbsp
  • Leftover couscous from Monday - 2 cups
  • Lemon juice - 1/4 cup
  • Feta - 3 oz , crumbled


  1. Garlic / Red onions / Baby broccoli / Cilantro / Olives / Sundried tomatoes - Prep as directed. (Can be done up to 4 days ahead)
  2. Baby broccoli - Place into a microwave-safe dish and cover with a damp paper towel. Microwave for 2 to 3 minutes, until tender but still a bit crunchy. If you don’t own a microwave, just boil in salted boiling water for 1-1/2 minutes and then transfer to a bowl of very cold water (use ice if needed) to stop the cooking process (this is called blanching).
  3. Cucumbers - Slice or chop.
  4. Garbanzo beans - Drain and rinse.

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  1. Heat a wok over medium-high heat. Add oil and then garlic, onions, harissa paste, and sundried tomatoes to heated oil. Saute for ~2 minutes, until fragrant.
  2. Add garbanzo beans and saute for another 2 minutes.
  3. Add baby broccoli and cook until it’s cooked to your liking.
  4. Fold in leftover couscous and cook until it’s warmed up.
  5. Finish with olives, lemon juice, and cilantro. Season to taste with salt and pepper.
  6. Serve topped with feta and cucumbers.



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