Couscous with chorizo is a dish that combines the fluffy texture of couscous with the bold flavors of spicy chorizo. To make this delightful meal, you’ll need couscous, vegetable stock, olive oil, sliced chorizo, onion, paprika, drained chickpeas, chicken stock, and chopped parsley for garnish. This dish is quick to prepare and packed with satisfying ingredients that create a deliciously fulfilling experience.
As I began experimenting with flavors in my kitchen, I found that the pairing of chorizo and couscous brings a warm, comforting vibe to any table. The chorizo’s smokiness complements the couscous’s lightness, resulting in a perfect balance of taste and texture. Whether it’s a weeknight dinner or a gathering with friends, this recipe never fails to impress.
Couscous in a nutshell
Couscous is a versatile grain that I love incorporating into many dishes. It is a staple in North African cuisine, made from steamed and dried durum wheat.
It cooks quickly, usually in about 5 minutes. I like how it absorbs flavors, making it perfect for various recipes.
Couscous works well as a base for salads, stews, or even as a side dish. It pairs wonderfully with vegetables, spices, and meats.
Couscous’s adaptability makes it a favorite in my kitchen. I love experimenting with different ingredients to create delightful meals.
Ingredients:
- 250g of couscous
- 2 tbsp of olive oil
- 200g of sliced chorizo
- 1 sliced onion
- 1 tsp of paprika
- 400g can of drained chickpeas
- 300ml of vegetable stock
- 425ml of chicken stock
- Chopped parsley for serving
How to make couscous with chorizo
- Begin by preparing the couscous according to package directions, using vegetable stock for a flavorful base.
- While the couscous cooks, heat olive oil in a large skillet. Add chorizo and sauté for 3-4 minutes until browned. Remove and set aside.
- To the same pan, add chopped onion and cook for 5-6 minutes until softened. Stir in paprika and cook for an additional minute.
- Next, incorporate chickpeas and chicken stock into the pan. Return the chorizo to the skillet and simmer for 2 minutes, allowing the flavors to meld.
- Finally, spoon the fragrant mixture over the couscous and garnish with fresh parsley. Serve immediately and enjoy!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 424 kcal |
| Protein | 18 g |
| Fat | 20 g |
| Carbohydrates | 46 g |
| Fiber | 3 g |
| Sugars | 0 g |
Pairing and Serving Suggestions
Suggested Sides:
- Roasted Vegetables: Carrots, bell peppers, and zucchini add color and nutrition.
- Salad: A light arugula salad with lemon vinaigrette complements the dish nicely.
- Grilled Seafood: Shrimp or fish can provide a fresh contrast to the rich chorizo.
Serving Tips:
I like to serve couscous with chorizo in shallow bowls. This presentation highlights the dish’s vibrant colors.
You can also garnish with fresh herbs like parsley or cilantro for added freshness.
Consider adding a wedge of lemon on the side for a zesty finish.
This simple touch brightens the dish and enhances the flavors beautifully!
Storing and Reheating
To store leftover couscous with chorizo, let it cool down to room temperature first. Then, I transfer it to an airtight container. Proper storage keeps it fresh for about 3-4 days in the refrigerator.
Suppose I want to keep it longer, freezing works well. I portion it out into freezer-safe bags or containers. It can last for up to 2 months in the freezer.
When it’s time to reheat, I prefer using the microwave. I add a splash of water to keep it moist. I heat it in short intervals, stirring in between, until it’s hot throughout.
Another option is reheating on the stovetop. I add a little olive oil in a skillet, then toss in the couscous. I warm it over medium heat, stirring until it’s heated evenly.
For both methods, make sure to check the temperature. It should reach at least 165°F (74°C) to ensure it’s safe to eat. Enjoy your meal!
Common Mistakes to Avoid
- Overcooking the Chorizo: Chorizo can become tough if I cook it too long. I usually brown it just until it’s crispy and then mix it in.
- Using Too Much Liquid: Adding excess liquid can make couscous mushy. I measure carefully, using equal parts liquid to couscous.
- Neglecting Seasoning: Salt is essential to bring out flavors. I add salt to both the cooking water and the chorizo for a well-seasoned dish.
- Serving Immediately: Letting couscous sit for a few minutes after cooking allows it to absorb flavors. I find that resting ensures a better texture.
- Ignoring Herbs and Vegetables: Fresh herbs and vegetables enhance the dish’s freshness. I like to include chopped parsley or bell peppers for added flavor and color.
Conclusion
Couscous with chorizo is a dish that combines vibrant flavors and textures. I like how the spicy chorizo complements the light, fluffy couscous.
Making this meal is simple and satisfying. The combination of ingredients can easily be adjusted to suit my tastes. I often add vegetables like bell peppers or spinach for extra nutrition.
Chorizo adds a unique depth, transforming the couscous into a hearty meal. I love the versatility—it works well as a main dish or a side.
This dish is perfect for sharing at gatherings. It’s a crowd-pleaser that encourages conversation around the table. Each bite carries a blend of spices that keeps things exciting.
I recommend trying different types of chorizo. Each variety can change the dish’s flavor profile, making it fun to experiment. This way, I can find my perfect version of couscous with chorizo.
Before you go, you can pair this dish with a Lebanese green bean salad.
Get that recipe now (by clicking the image below):
