Couscous with chorizo & chickpeas

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• abibradley

  22 September 2009

  abibradley rated and commented on this recipe

  

  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!

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• Gemza3

  15 April 2010

  Gemza3 rated and commented on this recipe

  

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

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• morganarama

  03 August 2010

  morganarama commented on this recipe

  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.

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• Yvette

  10 August 2010

  Yvette rated and commented on this recipe

  

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

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• Sarah

  22 August 2010

  Sarah rated and commented on this recipe

  

  Wouldn't make this again, fairly tasteless!

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• Mezel

  19 April 2011

  Mezel rated and commented on this recipe

  

  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.

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• njwilson121

  10 July 2011

  njwilson121 rated and commented on this recipe

  

  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.

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• MrsNally

  15 May 2012

  MrsNally rated and commented on this recipe

  

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

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• ClairieM

  15 June 2012

  ClairieM rated and commented on this recipe

  

  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.

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• tarasrecipes

  15 October 2012

  tarasrecipes rated and commented on this recipe

  

  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!

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• Hokuspokus

  29 November 2012

  Hokuspokus rated this recipe

  

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• superhans

  01 December 2012

  superhans rated this recipe

  

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• Anna

  04 March 2013

  Anna rated and commented on this recipe

  

  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.

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• Jenni

  11 March 2013

  Jenni rated this recipe

  

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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

Preparation 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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