couscous salad

Serves 4
Preparation time
Cooking time

Ingredients

  • 300ml vegetable stock
  • 100g peas
  • 250g couscous
  • 25ml olive oil
  • 2 chorizo sausages, sliced into 1cm rounds
  • 1 red onion, sliced
  • 1 teaspoon sweet smoked paprika
  • 400g can chickpeas, drained
  • Sea salt and freshly cracked black pepper
  • 250g couscous
  • 25ml olive oil
  • 1 teaspoon sweet smoked paprika

Method

  1. Bring the stock to the boil and blanch the peas for 2 minutes
  2. Remove peas with a slotted spoon and place into a large mixing bowl
  3. Place the couscous into a bowl and pour over the stock
  4. Cover with plastic wrap and allow to steam for 5 minutes
  5. Heat olive oil in a large pan and fry the chorizo for 3-4 minutes
  6. Remove with a slotted spoon and place in the bowl with the peas
  7. Add the onions to the oil left in the pan and cook for 5-6 minutes until softened
  8. Stir in the paprika and chickpeas and sauté for a minute
  9. Add to the mixing bowl and toss to combine
  10. Take the plastic off the couscous and fluff the grains with a fork
  11. Add to the bowl with the chorizo and toss
  12. Season with the salt and pepper and serve

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