Chorizo and Feta Giant Couscous Salad
A versatile, quick and easy couscous dish, perfect for week nights or meal prep. Serve hot or cold.
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Ingredients
- 1 tablespoon olive oil
- 300 grams giant couscous
- 150 grams chorizo
- 200 grams sugar snap peas
- 1 red pepper
- 1 bunch spring onions
- 75 grams green olives
- 100 grams 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!
Video
Notes
1. If making ahead, cook the recipe then leave to cool before transferring to lidded containers and storing in the fridge (for up to a week).
2. Either eat cold straight from the fridge or heat in the microwave for 3 minutes before serving.
2. Either eat cold straight from the fridge or heat in the microwave for 3 minutes before serving.
