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Warming Harissa and Double Chorizo Pearl Couscous Bowl

Warming Harissa and Double Chorizo Pearl Couscous Bowl

with Baby Leaf Salad, Greek Style Cheese and Courgette
Lily Stevens
Lily StevensUpdated on August 18, 2026
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Calories
: 
846 kcal
Protein
: 
38.8g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
  • Celery

Also known as ptitim, you almost wouldn't know that pearl couscous is actually a type of grain-shaped pasta! Inspired by Middle Eastern flavours with harissa, lemon and charred courgette, this warming couscous is finished with chorizo for a smoky kick of flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Pearl Couscous

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

1 unit(s)

Courgette

(May be present: Celery)

180 grams

Diced Chorizo

(Contains: Milk)

2 unit(s)

Garlic Clove

1 unit(s)

Intense™ Tomato

1 unit(s)

Lemon

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Harissa Paste

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Energy (kJ)3542 kJ
Energy (kcal)846 kcal
Fat46.1 g
of which saturates16.5 g
Carbohydrate68.1 g
of which sugars11.1 g
Dietary Fibre8.6 g
Protein38.8 g
Salt6.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Sieve
•Medium Saucepan
•Large Frying Pan
•Garlic Press
•Bowl

Cooking Steps

Boil the Couscous
1

Bring a medium saucepan of water to the boil with ½ tsp salt for the pearl couscous.

Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.

Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

Get Frying
2

Meanwhile, trim the courgette, then cut into roughly 1cm pieces.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the courgette and chorizo and fry until it starts to brown, 5-6 mins.

Finish Prepping
3

While the chorizo fries, peel and grate the garlic (or use a garlic press).

Cut the tomato into 2cm chunks.

Cut the lemon into wedges.

Almost There
4

In a large bowl, combine the cider vinegar with a pinch of sugar and a drizzle of oil.

Season with salt and pepper and mix in the tomato chunks.

Add the Flavour
5

Stir the harissa paste and garlic into the chorizo and fry for a further min.

Stir in the cooked couscous and a good squeeze of lemon juice and toss together.

Add the baby leaves to the tomatoes and toss together. TIP: Don't add the leaves too early or they'll go soggy.

Serve
6

Share the harissa and chorizo couscous between your serving bowls.

Crumble over the Greek style salad cheese.

Serve the tombato and baby leaf salad alongside.

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