This meal is just beyond perfection – I’m obsessed with couscous anyway, I think it’s wonderful in it’s own right and would happily eat bowlful after bowlful with just some harissa rubbed through, some cherry tomatoes and spring onions (http://www.bbcgoodfood.com/recipes/8163/harissa-couscous).
In this meal though, it is used as more of a filler – just to pad out the chickpeas and chorizo enough to turn a light salad into a satisfying main meal. Whilst on holiday with my family a couple of years ago, we were staying in a cottage and tried to balance the meals we cooked ourselves with eating out at restaurants. Whilst we all helped out, mum did do the majority of the cooking so I offered to cook one night, and this meal sprang instantly to mind. The ingredients are simple and few enough to buy, its easy to throw together in an unfamiliar kitchen and was simple to amend quantities to feed the six of us. I’ll be cooking this later in the week and I’m already excited!
Chickpea & Chorizo Couscous Bowl
Serves 2 (easily doubled)
1/2 chorizo sausage, diced
1/2 red onion, finely diced
250g cherry tomatoes, halved
400g tin chickpeas, drained and rinsed
50ml vegetable stock
Parsley (fresh or dried)
1. Heat a non-stick frying pan, and dry fry the chorizo until the oils are released and starting to crisp.
2. Add the onion and cook until tender and caramelised, then tip in the tomatoes. Cook until the tomatoes start to burst.
3. Mix the vegetable stock with the couscous, stir with a fork and cover for 3-4mins. Fluff up with a fork.
4. Add the chickpeas to the onions and tomatoes and stir until the chickpeas are warm, the stir through the couscous and parsley to taste.
The beauty with this recipe is that the couscous can be as much or as little of the dish as you like – just make sure you use equal amounts vegetable stock and couscous. I hope you like it!
Lots Love! x