Warm salad of asparagus, giant couscous and chorizo
- Published: 30 Apr 14
- Updated: 18 Mar 24
With simple, easy-to-prepare ingredients this warm salad recipe can be whipped up in no time, making it a great midweek meal option.
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Serves 4
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Hands-on time 25 min
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Ingredients
- 125g cooking chorizo
- 250g giant couscous
- 500ml hot chicken stock
- 12 asparagus spears
- Olive oil
- 1 garlic clove
- Juice of ½ lemon
- 4 tbsp olive oil
- A handful of flaked almonds
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Method
- Remove the skin from the chorizo and chop into small pieces. Put a frying pan over a medium heat and fry the chorizo for 4-5 minutes until crisp. Remove with a slotted spoon onto kitchen roll but reserve the chorizo oil from the pan.
- Cook the couscous in the stock for 6-7 minutes until just tender. Drain any excess liquid, then tip the couscous into a serving dish.
- Trim the asparagus and rub with a little olive oil. Put a griddle pan over a high heat and grill the spears for 5 minutes, turning, or until tender and lightly charred. Halve and add to the couscous with the fried chorizo.
- Crush the garlic into a jug. Whisk in the reserved chorizo oil with the juice of 1/2 lemon and 4 tbsp olive oil. Season well, then drizzle over the couscous. Toss well and sprinkle with a handful of flaked almonds to serve.
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- Recipe from May 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 428kcals
- Fat
- 25.8g (5.4g saturated)
- Protein
- 15.5g
- Carbohydrates
- 33.3g (2.3g sugars)
- Fibre
- 1.5g
- Salt
- 0.6g
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