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Cranberry, chorizo and orange couscous salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Christmas couscous salad: colorful and festive side dish.
Ingredients:
  • 150g fresh chorizo sausage, skin removed, diced
  • 2 red onions, cut into wedges
  • 500ml (2 cups) chicken style liquid stock
  • 2.40 gm salt
  • 310ml (1 1/4 cups) orange juice
  • 570g (3 cups) couscous
  • 140g (1 cup) dried cranberries
  • 140g (1 cup) pistachio kernels, lightly toasted, coarsely chopped
  • 82.50 ml chopped fresh coriander
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • - Preheat a large non-stick frying pan over medium heat. - Cook the chorizo, stirring occasionally, for 2-3 minutes until crisp and the oil is released. Transfer to a large bowl using a slotted spoon. - In the same pan, cook the onion for 10 minutes until soft. - Add the cooked onion to the chorizo in the bowl.
  • In a saucepan, combine stock, cinnamon, salt, and 250ml (1 cup) orange juice. Bring to a boil. Stir in couscous, then remove from heat. Cover and let it sit for 10 minutes. Fluff couscous with a fork. Add soaked couscous, cranberries, pistachios, and coriander to the chorizo mix. Mix until fully combined.
  • Combine the oil and remaining orange juice in a small bowl, then drizzle over the couscous salad and gently toss to mix everything together.

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