Couscous with chorizo & chickpeas

Contains pork – recipe is for non-Muslims only
This Spanish-inspired dish is perfect for a midweek meal

  • Prep:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 424
  • fat 20g
  • saturates 5g
  • carbs 46g
  • sugars 0g
  • fibre 3g
  • protein 18g
  • salt 1.69g


  • 250g couscous
  • 300ml vegetable stock
  • 2 tbsp olive oil
  • 200g sliced chorizo
  • 1 onion, sliced
  • 1 tsp paprika
  • 400g can drained chickpeas
  • 425ml chicken stock
  • chopped parsley, to serve


  1. Prepare couscous with vegetable stock, according to the packet's instructions.

  2. Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.

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