Solo: Chorizo Couscous

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Solo: Chorizo Couscous

Ras-el-hanout spiced chorizo, tomato & Swiss chard served on couscous with a dollop of basil infused yoghurt.

Ingredients to serve 1

  • ½ tsp x vegetable stock fonds
  • ¼ cup x couscous
  • ¼ x red onion – peel & chop finely
  • 1 x chorizo sausage – slice at an angle (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tsp x Ras-el-hanout
  • ½ x tomato – dice (1cm)
  • 50g x Swiss chard – discard stalks & slice thinly (1cm)
  • 3g x fresh basil – discard stalks
  • 1½ tbsp x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Couscous: Mix together the vegetable stock fonds and boiling water (½ cup for 1). Place the couscous in a large bowl and pour over the water with the stock. Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up with a fork.

Step 3

Chorizo mix: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a pinch of salt and cook for 3 minutes. Add the chorizo and sauté for 3 minutes until golden, before adding the garlic and Ras-el-hanout. Cook for 30 seconds then season with salt and pepper. Add the tomatoes with water (¼ cup for 1) and cook for 5-7 minutes until the mixture has thickened. Add the Swiss chard, wilt for 1 minute and season with salt and pepper to taste.

Step 4

Basil yoghurt: Chop the basil leaves finely and mix with the yoghurt. Season with salt and pepper.

Step 5

Serve the couscous topped with the chorizo mix and a dollop of the basil yoghurt.