Couscous with Chorizo and Chickpeas

3.50 (46)
⏱ 25 mins 🍽 Serves 4 🌶 moroccan ✅ Easy 🏷 Side dish

This vibrant dish combines fluffy couscous with a savoury topping of sliced chorizo, chickpeas and onion, all simmered in a paprika-spiced chicken stock. It's a simple yet satisfying meal that brings together Spanish and Moroccan influences. Ready in under half an hour, it's an ideal choice for a speedy weeknight supper or a hearty lunch. Finish with a scattering of fresh parsley for a pop of colour and flavour.

Couscous with Chorizo and Chickpeas

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

Method

  1. Cook the couscous using the 300ml vegetable stock, following the guidance on the packet.
  2. Warm the 2 tbsp olive oil in a large pan. Fry the 200g sliced chorizo for 3-4 mins. Take it out with a slotted spoon and set aside. Cook the sliced onion in the remaining oil for 5-6 minutes until soft. Mix in 1 tsp paprika and cook for 1 min. Add the drained 400g chickpeas and 425ml chicken stock. Put the chorizo back into the pan and let it simmer for 2 mins. Serve the mixture over the prepared couscous and finish with chopped parsley.

Nutrition (per serving)

Calories424 kcal
Fat20 g
Saturates5 g
Carbs46 g
Fibre3 g
Protein18 g
Sodium676 mg
Salt1 g

Recipe details

Skill levelEasy
CategorySide dish
Cuisinemoroccan