Pearl cous cous, watercress, mint and harissa mayonnaise

Pearl cous cous, watercress, mint, harissa mayonnaise.
Pearl cous cous, watercress, mint, harissa mayonnaise. Photo: Kristoffer Paulsen

Mayonnaise and harissa paste give this herby cous cous salad plenty of bite. It goes particularly well with seafood dishes.


2 cups or (375g) large Lebanese cous cous

150ml Kewpie mayonnaise

40g harissa paste

1 bunch mint, leaves picked and washed

½ bunch watercress, leaves picked and washed

sea salt


1. In salted boiling water cook the cous cous as you would pasta. When cooked, strain off water.

2. Mix the mayo and harissa together and fold through the cous cous.

3. When cool, mix through the mint and watercress, season with sea salt and serve.

This side dish teams perfectly with Shane Delia's Baked snapper.