Spiced chorizo couscous salad

  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Spiced chorizo couscous salad
  • 1 cup couscous
  • 1 cup hot water
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon olive oil
  • 2 chorizo, sliced
  • 1 punnet cherry tomatoes, quartered
  • 2/3 cup char-grilled capsicum, torn
  • 1/2 cup mint leaves, torn
  • 1/2 cup parsley leaves, roughly chopped
  • 1/2 cup stuffed green olives
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoon currants
  • 1 teaspoon moroccan spice blend
  • 1 lemon, zest finely grated, juiced


Spiced chorizo couscous salad
  • 1
    Place couscous in a large bowl. Pour over hot water. Set aside, covered, for 10 minutes, until all liquid has been absorbed. Fluff with a fork and drizzle with extra virgin olive oil to separate the grains.
  • 2
    Meanwhile, heat oil in a small frying pan on high. Fry chorizo for 1-2 minutes each side, until crisp and golden.
  • 3
    Remove chorizo from heat. Toss tomatoes, capsicum and herbs through.
  • 4
    Add olives, pine nuts, currants, spice and lemon to couscous, mixing well. Season to taste. Serve couscous topped with chorizo mixture.


Salami can be used in place of chorizo. Or make it vegetarian by replacing the chorizo with chickpeas.

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