Spinach & watercress salad
Superhealthy and good source of vitamin C
Couscous with chorizo & chickpeas
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 250g couscous
- 300ml vegetable stock
- 2 tbsp olive oil
- 200g sliced chorizo
- 1 onionsliced
- 1 tsp paprika
- 400g can drained chickpeas
- 425ml chicken stock
- chopped parsleyto serve
Nutrition: per serving
- kcal424
- fat20g
- saturates5g
- carbs46g
- sugars0g
- fibre3g
- protein18g
- salt1.69g
Method
step 1
Prepare couscous with vegetable stock, according to the packet's instructions.
step 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.
