GIVE PEAS A CHANCE

Who'd have thought a bag of frozen peas could be this versatile!

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HARISSA COUSCOUS SALAD WITH GOAT’S CHEESE

SERVES 2 AS A MAIN OR 4 AS A LIGHT LUNCH OR SIDE

• 225g couscous
• zest and juice of 1 lime
• 1 vegetable stock cube
• 150g frozen peas
• 1 tbsp rose harissa, or slightly less if using a spicy harissa
• 1 tbsp tomato paste
• 60g wild rocket
• 150g goat’s cheese, cut into chunks

1 Tip the couscous into a heatproof bowl with the lime zest. Squeeze the lime juice into a jug (pitcher), then add the stock cube and add enough boiling water to make it up to 250ml. Pour this stock over the couscous and leave 5 mins or until the couscous has absorbed the water. Fluff up the couscous with a fork.

2 Place the frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave a few mins or until fully thawed. Drain the peas, then fold them through the couscous.