400g can chickpeas, rinsed and drained
2 tbs extra virgin olive oil, plus 200ml extra
250g organic wholemeal couscous (see notes)
300ml boiling water
1/3 cup (80ml) lemon juice
2 tbs harissa paste
1 (40g) piece preserved lemon, flesh discarded and rind finely chopped
150g shredded carrot
150g sliced snow peas
1 medium red onion, finely chopped
1 long green chilli, halved lengthways, deseeded, thinly sliced
1 bunch long green shallots, thinly sliced
1 bunch flat-leaf parsley, leaves picked
2 hard-boiled eggs, quartered
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Pat dry chickpeas with paper towel, rubbing them slightly to remove and discard most of their outer skins (don’t worry if a small amount of skin remains). Add chickpeas to prepared tray, drizzle with oil and season with salt flakes and freshly ground black pepper. Toss to combine, then shake tray so chickpeas are in a single layer. Roast for 30 minutes or until crispy (see notes).
Place couscous in a large heatproof bowl and pour over the boiling water. Stir couscous with a fork, then cover bowl tightly with plastic wrap. Stand, untouched, for 10 minutes or until all water is absorbed and grains are tender. Fluff up grains with a fork.
Place extra oil, lemon juice, harissa, preserved lemon and 1 tsp salt flakes in a jug, and whisk with a fork until well combined. Pour dressing over couscous.
Add vegetables, onion, chilli, shallot and parsley, toss to combine. Check seasoning. Serve sprinkled with the crispy chickpeas and topped with egg.