Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Bring 180 ml of water to a boil. Drain and rinse the chickpeas, halve the tomatoes, and crumble the feta into small pieces.
Steep the couscous
Put the couscous in a bowl, add 0.5 g of salt, and pour over the boiling water. Cover and leave to swell for 5 minutes.
Sauté the chickpeas and tomatoes
Heat the olive oil in a large pan. Add the cumin and harissa and stir for about 20 seconds, then add the chickpeas and tomatoes. Sauté for 4 to 5 minutes, until the tomatoes have softened and are lightly browned in spots on their cut sides.
Add the spinach and lemon
Stir the spinach into the pan and heat for 30 to 45 seconds, just until wilted. Remove from the heat and stir in the lemon juice.
Finish and serve
Fluff the couscous with a fork and divide it between two bowls. Top with the chickpea mixture and any pan juices, then sprinkle with feta. Serve immediately while the couscous is hot and the tomatoes are juicy.
