Chorizo and Smoked Paprika Couscous Salad
with Charred Courgette, Tomato and Wild Rocket
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Soya
- Celery
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.
Ingredients
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat 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
Utensils
Instructions
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.
Once everything's ready, add the tomato, courgette, chorizo and couscous to the large bowl with the dressing and toss together.
Add the croutons and rocket leaves and toss again.
Share the warm couscous salad between your serving bowls and drizzle over the yoghurt.
Crumble over the Greek style salad cheese to finish.
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