Chorizo and Smoked Paprika Couscous Salad

Name: Chorizo and Smoked Paprika Couscous Salad with Charred Courgette, Tomato and Wild Rocket
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit(s) Ciabatta; 120 grams Couscous; 1 unit(s) Courgette; 90 grams Diced Chorizo; 2 unit(s) Garlic Clove**; 1 unit(s) Lemon; 1 unit(s) Medium Tomato; 1 sachet(s) Smoked Paprika; 20 grams Wild Rocket; 75 grams Greek Style Natural Yoghurt; 50 grams Greek Style Salad Cheese; 200 milliliter(s) Boiled Water for the Couscous; 2 tbsp Honey; 1 tbsp Olive Oil for the Dressing

with Charred Courgette, Tomato and Wild Rocket

Recipe Development TeamPublished on April 08, 2025

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Fall in love with salads again with our Chorizo and Smoked Paprika Giant Couscous Salad. Smoky chorizo is cooked until it releases its oils to help make an easy dressing that's sure to hit the spot.

Tags:

New

Allergens:

Wheat

•Barley

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

120 grams

Couscous

(Contains: Wheat, Cereals containing gluten May contain traces of: Soya)

1 unit(s)

Courgette

(May contain traces of: Celery)

90 grams

Diced Chorizo

(Contains: Milk)

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

1 unit(s)

Medium Tomato

1 sachet(s)

Smoked Paprika

20 grams

Wild Rocket

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

2 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3262 kJ

Energy (kcal)780 kcal

Fat32.4 g

of which saturates13.1 g

Carbohydrate86.9 g

of which sugars22.8 g

Dietary Fibre8.3 g

Protein30.5 g

Salt3.7 g

Potassium32.6 mg

Calcium54.6 mg

Iron1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Cling Film

•Pan

•Garlic Press

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, boil a full kettle.

Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.

While the couscous cooks, trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette and chorizo and stir-fry until the veg has browned on the outside and softened, 8-10 mins.

Season with salt and pepper.

While the courgette cooks, peel and grate the garlic (or use a garlic press). Cut the lemon into wedges. Cut the tomato into 2cm chunks.

In a large bowl, combine the juice from the lemon, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Stir the smoked paprika and garlic into the courgette pan and fry for a further min.