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Warm salad of asparagus, giant couscous and chorizo

Name: Warm salad of asparagus, giant couscous and chorizo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
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

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.

Easy
May 2014

Test kitchen approved

Serves 4
Hands-on time 25 min

With simple, easy-to-prepare ingredients this warm salad recipe can be whipped up in no time, making it a great midweek meal option.

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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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.