Sumac Cous Cous Peppers with Harissa Houmous

Steenbergs show us how to add a touch of flavour to your meal with their Sumac Cous Cous Peppers with Harissa Houmous

Serves: 4


  • 1 pieces Red Onion , Diced
  • 2 tbsp Steenbergs Sumac
  • 1 knob Butter
  • 350 g Cous cous
  • 350 ml Boiling Water
  • 4 tbsp Olive Oil
  • 2 tbsp Steenbergs organic harissa powder
  • 1/2 can organic chickpeas
  • 2 tbsp Light tahini
  • 1/2 pieces Lemon, Juiced
  • 50 ml Olive oil
  • 4 pieces Red Peppers
  • pieces Steenbergs perfect salt


  1. Preheat the oven to 180 degrees C.
  2. Fry the red onion in saucepan in a little oil until translucent but not coloured.
  3. Add the sumac and stir briefly. Pour in the cous cous and butter.
  4. Add the boiling water to the pan and mix together. Put a lid on the pan and remove from the heat. Set aside for later.
  5. Warm 4 tbsp of olive oil and the Steenbergs harissa spice in a pan for 1 minute. Remove from the heat. Set aside
  6. In a food processor, add the chickpeas, tahini, lemon juice, salt and pepper and blitz together. Slowly add 50ml of olive oil until combined and smooth.
  7. Pour out the houmous into a bowl and drizzle over the harissa oil and ripple with a fork.
  8. Remove the top ¼ from the peppers and remove all the seeds and white pith from inside. Oil the outside of the peppers and put in a roasting tray.
  9. Fluff up the cous cous with a fork and spoon the cous cous into each pepper. Drizzle a little olive oil into each pepper and season the top of the cous cous. Replace the pepper lid and place in the oven for 15 minutes.
  10. Serve a roasted pepper with the Harissa houmous, salad and flatbread.
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