Couscous with chorizo & chickpeas
- Good Food team
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Serves 4
Easy
Prep: 20 mins - 25 mins
A star rating of 3.5 out of 5.46 ratingsRate
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This Spanish-inspired dish is perfect for a midweek meal
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Ingredients
Nutrition
Units:
MetricUS
-
250g couscous
-
300ml vegetable stock
-
2 tbsp olive oil
-
200g sliced chorizo
-
1 onion
sliced
-
1 tsp paprika
-
400g can drained chickpeas
-
425ml chicken stock
-
chopped parsley
to serve
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Nutrition: per serving
- kcal424
- fat20g
- saturates5g
- carbs46g
- sugars0g
- fibre3g
- protein18g
- salt1.69g
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Method
-
step 1
Prepare couscous with vegetable stock, according to the packet's instructions.
-
step 2
Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.
Recipe from Good Food magazine, August 2004
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A star rating of 3.5 out of 5.46 ratings
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