Warm salad of asparagus, giant couscous and chorizo

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

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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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

  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.
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  5. 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.

Nutrition

  • 428kcals Calories
  • 25.8g (5.4g saturated) Fat
  • 15.5g Protein
  • 33.3g (2.3g sugars) Carbs
  • 1.5g Fibre
  • 0.6g Salt
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