Recipes: Couscous with chorizo & chickpeas

This Spanish-inspired dish is perfect for a midweek meal

• 250g couscous
• 300ml vegetable stock
• 2 tbsp olive oil
• 200g sliced chorizo
• 1 onion , sliced
• 1 tsp paprika
• 400g can drained chickpeas
• 425ml chicken stock
• chopped parsley , to serve

  

  1. Prepare couscous with vegetable stock, according to the packet's instructions.
  2. Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.

  Per serving

  424 kcalories, protein 18g, carbohydrate 46g, fat 20 g, saturated fat 5g, fibre 3g, salt 1,69 g