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Chorizo, beetroot and couscous salad

Chorizo, beetroot and couscous salad

Name: Chorizo, beetroot and couscous salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 2-3 beetroot; 200g chorizo, skin removed, sliced; 200g giant couscous; 300ml hot chicken stock; 2 tbsp olive oil; 1 tsp white wine vinegar; 2 handfuls of watercress; Parmesan shavings to serve

Easy
May 2013

Easy
May 2013

Serves 4
10 min to make, 35 min to cook

Combine chorizo, beetroot and couscous to make a quick, healthy dinner. Then, the next day, you can eat the leftovers for lunch.

Nutrition: per serving

Calories: 357kcals
Fat: 18.8g (6.3g saturated)
Protein: 14.2g
Carbohydrates: 28.1g (3.9g sugars)
Fibre: 1.2g
Salt: 1.1g

Nutrition: per serving

Calories: 357kcals
Fat: 18.8g (6.3g saturated)
Protein: 14.2g
Carbohydrates: 28.1g (3.9g sugars)
Fibre: 1.2g
Salt: 1.1g

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Ingredients

2-3 beetroot
200g chorizo, skin removed, sliced
200g giant couscous
300ml hot chicken stock
2 tbsp olive oil
1 tsp white wine vinegar
2 handfuls of watercress
Parmesan shavings to serve

Ingredients

2-3 beetroot
200g chorizo, skin removed, sliced
200g giant couscous
300ml hot chicken stock
2 tbsp olive oil
1 tsp white wine vinegar
2 handfuls of watercress
Parmesan shavings to serve

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Wrap the beetroot in foil, then put in a roasting tin and roast for 20-30 minutes until tender. Open the foil and set aside until cool enough to handle. Wearing rubber gloves, peel the beetroot and cut into wedges.
Heat a pan over a medium-high heat, then fry the chorizo until starting to crisp.
Cook the couscous in the stock according to the pack instructions, then tip into a large serving bowl and fluff up with a fork. Drizzle over the oil and vinegar, then stir to coat. Add the beetroot and chorizo, season, then gently mix. Gently toss through the watercress, then scatter over the parmesan shavings.

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Wrap the beetroot in foil, then put in a roasting tin and roast for 20-30 minutes until tender. Open the foil and set aside until cool enough to handle. Wearing rubber gloves, peel the beetroot and cut into wedges.
Heat a pan over a medium-high heat, then fry the chorizo until starting to crisp.
Cook the couscous in the stock according to the pack instructions, then tip into a large serving bowl and fluff up with a fork. Drizzle over the oil and vinegar, then stir to coat. Add the beetroot and chorizo, season, then gently mix. Gently toss through the watercress, then scatter over the parmesan shavings.

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Ceri Mitchell says:

14th Jul 2015 at 8:47 pm

I love this recipe because it is both healthy and a taste sensation with a few of my favourite ingredients..

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Christine Abdy says:

24th Jun 2015 at 5:56 pm

I love this recipe because it’s a fresh taste for summer lunches but filling too.

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