Spicy chorizo couscous salad
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  • 250 g/9oz couscous
  • 1300 ml/½pint hot vegetable stock
  • 1150 g/5½oz chorizo, chopped
  • 11 yellow pepper, chopped
  • 11 purple pepper, chopped (substiute red pepper if unavailable)
  • 11 garlic clove, chopped
  • 11 tomato, chopped
  • 1 handful each parsley, basil, mint, chopped
  • 1 handful olives, chopped
  • 1½ lemon, juice only
  • 12 tbsp olive oil
  • 1 salt and freshly ground black pepperPlace the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes.
  • 1 Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes.
  • 1 Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together.
  • 1 To serve, transfer the chorizo and couscous into a serving bowl.



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