Spicy Chickpea and Almond Couscous

Easy and quick to make and with a slight kick from the Harissa paste, this is an excellent accompaniment to tagines and Middle Eastern dishes. Try serving it with meatballs in a spicy sauce for a quick, easy and very tasty meal.

SPICY CHICKPEA AND ALMOND COUSCOUS
Serves 4-6

INGREDIENTS:
2 oz (50g) butter
8 oz (250g) couscous
1 tbsp Harissa paste (Moroccan chilli paste)
400g can chickpeas, rinsed and drained
13 fl.oz (400ml) boiling water
handful toasted flaked almonds
1/2 tbsp chopped mint

METHOD:
Melt the butter in a medium-sized lidded frying pan over a low heat. Stir in the couscous making sure it is well coated with the butter. Mix in the chickpeas.
Pour the boiling water over the couscous then stir in the harissa paste with ½ tsp salt.
Cover and leave for 5 minutes, until the water has been absorbed and the couscous is soft.
Fluff up with a fork and stir in the chopped mint. Scatter with the flaked almonds and serve.