Spicy giant couscous with chorizo and spinach

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This heart giant couscous recipe is cooked in a heady mixture of chorizo, chilli and paprika for a fantastic depth of flavour. Louise includes a homemade aïoli recipe to serve on the side, but feel free to use a good-quality shop-bought version if you're short on time.

First published in 2018




Spicy giant couscous with chorizo and spinach


To serve


  • Food processor


Heat the olive oil in a deep non-stick frying pan over a medium heat. Add the onion, chorizo, rosemary, chilli flakes and paprika to the pan and cook for 8–10 minutes until the onions and chorizo are golden
Add the giant couscous and the chicken stock to the pan, stir and cover with a lid or foil. Reduce the heat to the low and simmer gently for 8–10 minutes until the couscous is cooked and all the liquid has been absorbed
Meanwhile, make the aïoli by adding the egg yolk to the bowl of a food processor. Add the lemon juice and mustard and pulse a few times to mix. Mix the olive and sunflower oils together in a small jug and with the motor running, slowly trickle the oil into the bowl. When all the oil is incorporated and the mixture has emulsified, add the crushed garlic and process again. If the aïoli is too thick, add a few drops of water. Spoon into a small bowl and refrigerate until ready to serve
Add the spinach to the pan with the couscous and chorizo and stir until wilted. Sprinkle with the chopped parsley and serve with lemon wedges and a dollop of aïoli

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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