Warm Chorizo & Couscous Salad
Quick and easy, a delicious salad when you're pressed for time!
- Serves: 4 |
- Difficulty: very easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
300 g Twelvepigs Cooking Chorizo
1 red pepper, cubed
5 plum tomatoes, cubed
1 handful of green beans, top and tailed, cut into 3cm pieces
1 ½ cups of couscous
Sea salt and cracked black pepper
1 pinch of dried mixed herbs
500 g baby spinach, washed (even if they say on the pack that is has been washed, wash it again – trust me, having a mouthful of sand is no joke)
feta, cubed (I like a lot, you like a little – use your discretion)
Start off by cooking the chorizo in a large saucepan, over a medium heat.
While the chorizo is cooking, cut up all of the lovely fresh veg that you procured from your local farmer’s market or your own garden.
When the chorizo is half cooked, take it out of the pan (don’t discard the oil in the pan) and cut the sausages into bite size pieces.
Add the red pepper, tomatoes and green beans to the chorizo oil and stirfry for 2 minutes. Add the chorizo pieces and cook through, stirring gently.
While the smells of foreign lands start to invade your kitchen, prepare the couscous. Boil 2 cups of water in the kettle. Put the couscous into a bowl. Add the boiled water to the couscous, season with salt and lots of black pepper and a good pinch of dried mix herbs. Cover with a plate and allow to stand for 2 minutes (or you can cheat and put the covered couscous into the mic and blast for 1 minute).
Now add all of the ingredients from the saucepan to the couscous, add the spinach and mix until the spinach has wilted.
Season with salt and black pepper
You can add more olive oil but I never do as the oil from the sausages is sufficient for this dish.
Now you have a basic quick recipe – this is a playground for your culinary adventures – add or take out, just remember to keep it local. You will be amazed by what you can find if you take the road or market less visited.
Enjoy cooking, its fun!