There’s something so incredibly versatile about couscous dishes – particularly giant couscous dishes. They can be warming and comforting, perfect for winter – or they can be bright, fresh and salad like, perfect for summer.
With this particular dish, I wanted something somewhere in the middle- light, yet satisfying. And that’s exactly what this dish is.
Why use giant cous cous?
There are two types of couscous. First, your standard tiny grained couscous and secondly giant couscous. Giant couscous is a particular textural delight – it provides a wonderful ‘bite’ that you don’t get with ordinary couscous. It takes slightly longer to cook (though as ordinary couscous takes just a couple of minutes, that’s not saying much), but it can really bring something different to dishes like this.
The flavour combination
In this recipe, I went with some bright Mediterranean flavours. Chorizo, olives, red pepper and feta naturally all go well together and the sugar snap peas bring a lovely crunch and sweetness. As the chorizo cooks, it’s beautiful, rich oils seep out and provide a sauce to tie everything together. Delightful!
If you need to chop and change ingredients, you can of course. However, I’d recommend sticking with chorizo if you can – nothing else would bring that flavour.
You could swap green olives for black. You could also exchange sugar snap peas for normal ones, and halloumi would work well in place of the feta. Just fry or grill it, then chop into bite size pieces and add it in at the end.
If you’re still looking for couscous recipes, these chicken skewers with giant couscous are delicious, and this recipe uses chorizo too but adds scallops for a touch of luxury.
You can eat this hot or cold, though I prefer it hot, and is wonderful for lunch the next day.
This will serve 3-4 and will take no more than 30 minutes to make.
Chorizo and Sugar Snap Pea Giant Couscous
February 9, 2024Ingredients
- 1 tbsp olive oil
- 300 g giant couscous
- 150 g chorizo
- 200 g sugar snap peas
- 1 red pepper
- 1 bunch spring onions
- 75 g green olives
- 100 g feta
Instructions
- Gently fry the couscous in the oil in a large pan for a couple of minutes. Tip in 600ml water, and bring to the boil, stirring often. Cook until all of the water has been absorbed (approx 15 minutes), stirring so that it doesn't stick. When the water has been absorbed, try the couscous – if it's still a bit crunchy, add a little more water.
- Meanwhile, slice the chorizo and place in a frying pan over a medium heat. Fry until golden on both sides, then add the whole sugar snap peas and chopped red pepper. Cook for another 5 minutes.
- Finely slice the spring onions, and chop the feta into chunks.
- Finally, mix the couscous, chorizo mix, spring onions, feta and olives together well. It's ready!
Nutrition
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