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)

c-sherwood's picture

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

hazysummer's picture

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

kira000's picture

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.


bethocallaghan's picture

Easy and tasty.

lynnieb's picture

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

jb5370's picture

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

bakegirl's picture

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.

vimes0384's picture

as above, was nice, but missing something

dancercro's picture

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

juliemorby's picture

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

emmafieldhouse's picture

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


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