recipes
Chick Pea, Chorizo and Couscous Salad
Smoky spiced sausage with fluffy couscous, nutty chick peas and fragrant coriander and lemon.
serves 4
10 min prep
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ingredients
| 1 Spanish chorizo sausage, sliced 1 cup couscous 1 teaspoon vegetable stock powder 1 cup boiling water 400g can Edgell Chick Peas, drained 1 cup fresh coriander leaves Dressing 2 tablespoons olive oil 1 teaspoon honey 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 clove garlic, peeled and crushed (optional) |
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instructions
step 1
Heat a barbecue hotplate or a chargrill pan and cook sausage, remove and set aside.
step 2
Place couscous into a bowl, add stock powder and pour in boiling water, stir until combined. Cover and allow to stand for 5 minutes. Stir with a fork to fluff up grain.
step 3
Combine cooked couscous, Edgell Chick Peas, barbecued chorizo and coriander leaves. In a small bowl combine dressing ingredients. Serve couscous salad drizzled with dressing.
recipe tip
Salad is great in pita pocket bread for a nutritious snack.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1970kJ (471Cal) | 828kJ (198Cal) |
| Protein | 18.6g | 7.8g |
| Fat- Total | 19.9g | 8.4g |
| - Saturated | 5.6g | 2.4g |
| Carbohydrate | 51.0g | 21.4g |
| - Sugars | 2.2g | 0.9g |
| Dietary Fibre | 6.2g | 2.6g |
| Sodium | 730mg | 307mg |
| Potassium | 333mg | 140mg |
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Chick Pea, Chorizo and Couscous Salad
Chick Pea, Chorizo and Couscous Salad
Smoky spiced sausage with fluffy couscous, nutty chick peas and fragrant coriander and lemon.
ingredients
1 Spanish chorizo sausage, sliced
1 cup couscous
1 teaspoon vegetable stock powder
1 cup boiling water
400g can Edgell Chick Peas, drained
1 cup fresh coriander leaves
Dressing
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 clove garlic, peeled and crushed (optional)
instructions
step 1
Heat a barbecue hotplate or a chargrill pan and cook sausage, remove and set aside.
step 2
Place couscous into a bowl, add stock powder and pour in boiling water, stir until combined. Cover and allow to stand for 5 minutes. Stir with a fork to fluff up grain.
step 3
Combine cooked couscous, Edgell Chick Peas, barbecued chorizo and coriander leaves. In a small bowl combine dressing ingredients. Serve couscous salad drizzled with dressing.
serves 4 10 min prep recipe tip
Salad is great in pita pocket bread for a nutritious snack.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au