Couscous with chorizo & chickpeas

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1. Prepare couscous with vegetable stock, according to the packet's instructions.
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.

Per serving

424 kcalories, protein 18g, carbohydrate 46g, fat 20 g, saturated fat 5g, fibre 3g, salt 1.69 g

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Results 1-20

• becky

  11 February 2008

  becky rated this recipe

  

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• kato

  14 March 2008

  kato rated this recipe

  

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• iamem

  17 April 2008

  iamem rated and commented on this recipe

  

  Delicious and really simple. Didn't use vegetable stock in cous cous and next time will add some chilli.

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• Jenny

  06 May 2008

  Jenny rated this recipe

  

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• julieann

  29 June 2008

  julieann rated and commented on this recipe

  

  we enjoyed this but next time make up the couscous with hot water. with the veg stock we found it too salty with the chorizo

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• dancercro

  10 January 2009

  dancercro rated and commented on this recipe

  

  Just ok...... Lacking that bit of something

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• Vimes0384

  05 February 2009

  Vimes0384 rated and commented on this recipe

  

  as above, was nice, but missing something

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• bakegirl

  05 February 2009

  bakegirl rated and commented on this recipe

  

  I added some chilli to the couscous and some thinly sliced mushrooms and aubergine when frying the onion. a really good quick and easy lunch.

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• jb5370

  06 February 2009

  jb5370 rated and commented on this recipe

  

  Anything with chorizo is a hit with us! Lovely flavours and very quick and easy.

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• Lynn

  08 February 2009

  Lynn rated and commented on this recipe

  

  Did not like this at all! Tasteless, stodgy, yuck!

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• Beth

  10 February 2009

  Beth rated and commented on this recipe

  

  Easy and tasty.

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• Vicki Food

  11 February 2009

  Vicki Food rated and commented on this recipe

  

  Nice recipe. I added some dried porcini mushrooms to both the cous cous stock, and the chicken stock in the recipe. It added a nice meaty earthy taste. Also subsituted 1/2 tsp pimenton for half the paprika, to add a nice smokiness, and added a quick shake (1/4tsp) chilli powder for some extra zing. Simmered the chick peas in the stock for 3/4 mns before adding the chorizo to reduce the liquor a bit more. Delicious.

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• radim99

  24 February 2009

  radim99 rated this recipe

  

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• hazysummer

  27 February 2009

  hazysummer rated and commented on this recipe

  

  quick, tasty and easy I added a couple of handfuls of steamed green beans, and served with a tomato salad

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• ClairSP

  04 March 2009

  ClairSP rated and commented on this recipe

  

  So quick to make and using storecupboard ingredients- an excellent standby supper

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• Baltar

  04 March 2009

  Baltar commented on this recipe

  What's missing from this recipe is: Moroccan spiced lamb-sausages - "Merguez". You can fry or grill it then add it to the sauce in the last stage, and allow to simmer for 2 mins. Merguez is quite common in France, so you can get it from your local french shop, or at any middle-eastern / north-african or 'Halal' shop. I'd also add some chilli flakes or chilli powder to the sauce to give it that moroccan kick. Bon appetit!

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• Baltar

  08 March 2009

  Baltar rated and commented on this recipe

  

  Forgot to rate it! Made this last night & it was quick, simple + delicious! Definitely a favourite!

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• Lynz

  30 June 2009

  Lynz rated and commented on this recipe

  

  Tasty, quick midweek meal. I added some chilli for a bit more kick - definitely going to become a fav I think!

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• Helen

  07 July 2009

  Helen rated and commented on this recipe

  

  Made this last night for today's packed lunch. Added sliced peppers and used smoked paprika. Wasn't convinced by the amount of stock that went in, but amazingly it worked. Really nice.

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• Chuffy

  07 July 2009

  Chuffy commented on this recipe

  So tasty and really quick to make. The quality of the chorizo really makes a difference. Definitely wear an apron while making too as the chorizo-impregnated oil stains BADLY !

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Ingredients

• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 25 mins

Ingredients

• 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

Per serving

424 kcalories, protein 18g, carbohydrate 46g, fat 20 g, saturated fat 5g, fibre 3g, salt 1.69 g

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