Couscous with chorizo & chickpeas

Couscous with chorizo & chickpeas

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(36 ratings)

Prep: 20 mins - 25 mins


Serves 4
This Spanish-inspired dish is perfect for a midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal424
  • fat20g
  • saturates5g
  • carbs46g
  • sugars0g
  • fibre3g
  • protein18g
  • salt1.69g
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  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 300ml vegetable stock
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g sliced chorizo



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 400g can drained chickpeas
  • 425ml chicken stock
  • chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (31)

Leopoldoni's picture

All this needs is some garlic and some lemon juice and it is delicious.

kmarrs's picture

This was a lovely dish; I mixed it up a little and had quinoa instead of couscous, and added tomatoes and spinach. I agree chicken or prawns would really compliment this dish, too.

stoner14's picture

A quick and tasty (with a few amendments) mid-week meal. Fried up a pepper with the onion and added some chilli flakes. Added some frozen green beans with the chicken stock. Used about half the chicken stock suggested.

dinnerideas's picture

My husband & I throughly enjoyed this, found it incredibly quick and hassle free to prepare and cook & it tasted delicious.I agree that a good quality chorizo is key to this dish.Will definitely be cooking this again!

annacunningham91's picture

I did not love this recipe - despite my addition of extra spices upon tasting, I found it bland and will not be making it again.

tara91176's picture

I did the same as julieann said and made the couscous with hot water! I added some red pepper and chilli and it was gorgeous! Was worried about so much chicken stock but it was perfect! and so easy!

clairiem's picture

We really enjoyed this. I agree with others, the quality of your chorizo is really important. I added the paprika, and also a dash of chilli flakes. Then, before adding the chickpeas and stock I added a glass of red wine and let it reduce a little. I only added about half the amount of chicken stock suggested. I made up the cous cous using just water. I also threw in a few old mushrooms that were lurking at the bottom of the fridge. A really versatile, easy and tasty mid week tea! I will defintitely be making versions of this again.

marianmcnally's picture

Bit bland def needs chilli or more paprika for flavour. General idea good, needs something green too.

njwilson121's picture

One of my standby easy meals. The combination of flavours are sublime, but you definitely need to make sure that you use a chorizo ring, rather than ready sliced chorizo, to keep the textures together.

mia-mia's picture

I enjoyed this and would make again if I have chorizo left over from something else. I added chicken, which made it a very substantial and tasty meal. Prawns might also be nice, a good comination with chorizo. Might add chilli next time to give it more of a kick.

Ladybirdie's picture

Wouldn't make this again, fairly tasteless!

yvettefitz's picture

very tasty, quick and easy to make. I added some button mushrooms for a bit of bite!

no_worries_china's picture

this is amazing, really simple and easy, not much washing up afterwards either - bonus! i added some green beans and cherry tomatoes as well just to give it a bit of a vegetation boost. works really well as a packed lunch salad.

gemza3's picture

I found this to be rather bland and boring. It's definitely missing something...

abibradley80's picture

I made this for myself and my partner for dinner last night, and after reading the comments above, I halved the quantity of chicken stock, added a shake of chilli powder as well as mushrooms and a squirt of tomato puree which thickened the sauce.
We really enjoyed it and will add it to our list of favourite mid-week suppers!

chuffyj's picture

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 !

westyorkshirelass's picture

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.

lynsey1980's picture

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

baltar's picture

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

baltar's picture

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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