couscous salad

ServesServes 4
Preparation time Preparation time
Cooking timeCooking time


  • 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


  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

Want to learn more about fresh food?
instagram logo facebook logo
Copyright 2024 | Made by Them Advertising
Back to top