Ingredients

• 800 g chickpeas
• 2 tbsp harissa
• 200 g couscous
• 150 g greek yoghurt
• 1 handful parsley
• 1 pc lemon

How to

1. 1Toss chickpeas with harissa and oil, roast at 220°C for 20 minutes.
2. 2Soak couscous in hot stock.
3. 3Stir yoghurt with parsley and lemon, spoon over everything.