Couscous With Chorizo & Chickpeas

  • 9 ounces couscous
  • 1 1/4 cups vegetable stock
  • 2 tablespoons olive oil
  • 7 ounces sliced chorizo sausage
  • 1 onion, sliced
  • 1 teaspoon paprika
  • 1 (14 ounce) can chickpeas, drained
  • 1 3/4 cups chicken stock
  • Chopped parsley, to serve

Prepare the couscous with the vegetable stock, according to the package instructions.

Heat the olive oil in a large pan and stir fry the chorizo for 3-4 minutes. Remove it with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until it's softened. Stir in the paprika, cook for another minute, then add the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for two minutes. Spoon the mixture over the couscous and scatter with the chopped parsley.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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