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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• becky

  11 February 2008

  becky rated this recipe

  

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• kato

  14 March 2008

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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

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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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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

Preperation 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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