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, questions and tips

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22nd Aug, 2010
Wouldn't make this again, fairly tasteless!
10th Aug, 2010
very tasty, quick and easy to make. I added some button mushrooms for a bit of bite!
3rd Aug, 2010
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.
15th Apr, 2010
I found this to be rather bland and boring. It's definitely missing something...
22nd Sep, 2009
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!
7th Jul, 2009
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 !
7th Jul, 2009
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.
30th Jun, 2009
Tasty, quick midweek meal. I added some chilli for a bit more kick - definitely going to become a fav I think!
8th Mar, 2009
Forgot to rate it! Made this last night & it was quick, simple + delicious! Definitely a favourite!
4th Mar, 2009
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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