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Chorizo and Smoked Paprika Couscous Salad
Chorizo and Smoked Paprika Couscous Salad

Chorizo and Smoked Paprika Couscous Salad

with Charred Courgette, Tomato and Wild Rocket

Recipe Development Team
Recipe Development TeamPublished on April 08, 2025

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

Get Started
1

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.

Cook the Couscous
2

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.

Get Frying
3

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.

Get Frying
4

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.

All Together Now
5

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.

Serve
6

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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