Spicy giant couscous with chorizo and spinach
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Ingredients
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Imperial
Spicy giant couscous with chorizo and spinach
- 2 small red onions, peeled and sliced
- 150g of chorizo, thinly sliced
- 3 sprigs of rosemary, leaves picked and chopped
- 1/2 tsp dried chilli flakes
- 1 tsp smoked paprika
- 250g of giant couscous
- 600ml of fresh chicken stock
- 125g of baby spinach leaves
- 1 handful of flat-leaf parsley leaves, chopped
- 1 tbsp of olive oil
- sea salt
- freshly ground black pepper
Aïoli
- 1 large egg yolk
- 2 tbsp of lemon juice
- 1/2 tsp Dijon mustard
- 20ml of extra virgin olive oil
- 40ml of sunflower oil
- 2 garlic cloves, peeled and crushed
- sea salt
- freshly ground black pepper
To serve
- 1 lemon, cut into wedges
SAVE RECIPE
Equipment
- Food processor
Method
1
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
2
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
3
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
4
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
First published in 2018
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