Couscous with chorizo & chickpeas

Couscous with chorizo & chickpeas

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(31 ratings)

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Cooking time

Prep: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 4

This Spanish-inspired dish is perfect for a midweek meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
424
protein
18g
carbs
46g
fat
20g
saturates
5g
fibre
3g
sugar
0g
salt
1.69g

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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Method

  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.

Recipe from Good Food magazine, August 2004

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Comments

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annacunningham91's picture
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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.

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

njwilson121's picture
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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
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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.

sarahcrawshaw's picture
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Wouldn't make this again, fairly tasteless!

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

abibradley80's picture
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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
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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
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Tasty, quick midweek meal. I added some chilli for a bit more kick - definitely going to become a fav I think!

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

baltar's picture
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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!

c-sherwood's picture
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So quick to make and using storecupboard ingredients- an excellent standby supper

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

kira000's picture
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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.

bethocallaghan's picture
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Easy and tasty.

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