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Tomato-Harissa Toasted Pearl Couscous with Mint
This bright, zesty dish stars harissa, North Africa’s smoky-spicy chili condiment, as well as fresh mint, tangy lemon, sweet-tart tomatoes and briny olives. Toasting the couscous before cooking it brings out its nuttier notes; dressing it while warm ensures maximum flavor absorption. The couscous, after tossing with the tomatoes and olives, can be covered and refrigerated up to eight hours; bring to room temperature before serving, then stir in the mint. Delicious as both an easy side dish and simple dinner, we love topping the mix with high-quality oil-packed tuna and fresh greens.
4
Servings
40 minutes
20 minutes active
Ingredients
-
1½
cups pearl couscous
-
¼
cup extra-virgin olive oil
Directions
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01In a medium saucepan over medium, combine the couscous and oil. Cook, stirring, until golden brown, about 4 minutes. Add 3 cups water, the lemon zest, 2 teaspoons harissa, 1½ teaspoons salt and ¼ teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the couscous has absorbed the liquid and is tender, 10 to 13 minutes.
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