Couscous with chorizo & chickpeas
This Spanish-inspired dish is perfect for a midweek meal
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 25 mins
- Prepare couscous with vegetable stock, according to the packet's instructions.
- 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
Recipe from Good Food magazine, August 2004.

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http://www.bbcgoodfood.com/recipes/3097/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 25 mins
Ingredients
Per serving
424 kcalories, protein 18g, carbohydrate 46g, fat 20 g, saturated fat 5g, fibre 3g, salt 1.69 g


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11 February 2008
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