Chorizo, Roast Capsicum and Pearl Couscous Salad

Chorizo, Roast Capsicum and Pearl Couscous Salad

Ready in 20 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 12, 2017.
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A quick and easy dish that's full of flavour!

Ingredients

CHORIZO, ROAST CAPSICUM AND PEARL COUSCOUS SALAD

  • 1 teaspoon salt
  • 1 packet pearl couscous
  • 1 packet chorizo grind
  • 2 courgettes
  • ½ punnet cherry tomatoes
  • 1 pottle sliced roasted capsicum
  • ¼ -½ packet feta cheese, crumbled
  • Juice of ½ lemon
  • ½ bag baby spinach leaves
  • 1 pottle herb aioli

TO SERVE

  • 1 sachet sliced almonds
  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. a full kettle to the boil.
  2. Add boiling water and salt to a large pot and bring to the boil with lid on. Add couscous and cook for 10-12 minutes, until tender. Drain well and return to pot.
  3. Heat a drizzle of oil in a large fry-pan on high heat. While pan heats, tear away teaspoon-sized pieces of chorizo and place on a plate. Transfer chorizo pieces to heated pan and cook for about 3 minutes, turning often, until cooked through. Set aside in pan to rest.
  4. While chorizo cooks, grate courgettes and set aside.
  5. When couscous has finished cooking, add cooked chorizo and any resting juices and oil from pan with all remaining chorizo, roast capsicum and pearl couscous salad ingredients (except almonds) to pot. Stir to combine and season to taste with salt and pepper.
  6. divide chorizo, roast capsicum and pearl couscous salad between bowls and top with sliced almonds. Serve a lemon wedge on the side to squeeze over (if using).

Nutritional Information

Energy 2945 kj
704 kcal
Protein 24.5g
Carbohydrate 58.4g
Fat 41.9g