Couscous with chorizo & chickpeas

Couscous with chorizo & chickpeas

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Dec, 2019
Less chicken stock and more spice would improve this dish. Bit sloppy and bland.
8th Dec, 2015
All this needs is some garlic and some lemon juice and it is delicious.
29th Jul, 2014
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.
1st Jul, 2014
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.
22nd Apr, 2014
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!
4th Mar, 2013
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.
15th Oct, 2012
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!
15th Jun, 2012
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.
15th May, 2012
Bit bland def needs chilli or more paprika for flavour. General idea good, needs something green too.
10th Jul, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?