Warm salad of asparagus, giant couscous and chorizo

Warm salad of asparagus, giant couscous and chorizo
  • Serves icon Serves 4
  • Time icon 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
Calories
428kcals
Fat
25.8g (5.4g saturated)
Protein
15.5g
Carbohydrates
33.3g (2.3g sugars)
Fibre
1.5g
Salt
0.6g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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