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Zingy Chorizo Couscous

Zingy Chorizo Couscous

Greek-style couscous salad with melt-in-the-mouth chorizo & peppers

A fresh, summery dish with some serious flavours behind it — great for a weekday lunch or perfect for a picnic!

Perhaps you can tell by the name, but Jamie Oliver’s original recipe that this dish stems from, ‘Chorizo & Squid with Greek-style Couscous Salad’, contains one pertinent ingredient that I’m lacking… I’ve only grown to like seafood in the last few years, after I was served a beautiful plate of salmon at a dinner party and was too polite to turn it down! But, this time, squid just seemed a little too much for me while I’m still getting used to those fishy textures & flavours, so I just missed it out completely. Maybe next time when I’m feeling a bit braver, although I’ll have to experiment with how well it would keep over the week for lunch…

Even without the squid, this recipe really packs a punch! The couscous salad is wonderfully light, fresh, and summery (I immediately pictured it being a hit at a picnic on a swelteringly hot day), but then the earthy, salty, sweet & spicy burst of flavours from the chorizo, peppers, olives, & feta combo kicks in to lift the plate above & beyond… And then the harissa comes in, rounding it all off with its smoky undertones. Glorious!


Prep time: 10 mins | Cook time: 10 mins | Servings: 6

Ingredients
Ingredients
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Full Instructions

Make the couscous

  1. Cut the root end off the 3 spring onions and cut each into 3 or 4 pieces
  2. Add to a food processor with the 150g spinach, ¾ of a large handful mint leaves (save the rest for garnish each day), and salt & pepper
  3. Blitz until finely chopped
  4. Remove the blade, add 1 mugful/200g couscous and 2 mugs of water
    *tip* whatever you measure the couscous in, you want twice as much water, so just a 1:2 ratio
  5. Stir it all round, put the lid back on the food processor, and leave it to absorb

Prepare the chorizo mix:

  1. Cut 150g chorizo into thin slices
  2. Deseed and thinly slice 2 peppers
  3. Cut 12–15 olives into halves
  4. Either chop 2 garlic cloves finely or put through a garlic crusher

Cook the chorizo mix:

  1. Put a dash of oil into a large frying pan or skillet (like mine — see pictures) on a medium heat
  2. When hot, add the chorizo and peppers and cook for 5 minutes until the peppers soften nicely and the chorizo releases its oil
  3. Add 1 tablespoon honey to the pan and stir through for 1 minute
  4. Add the olives & garlic and cook for a few more minutes before removing from the heat
  5. Transfer the mix to a tub, including all the chorizo oil, and, when cool, put in the fridge until needed

Finish the couscous:

  1. Fluff the couscous mix with a fork and add the juice of ½ a lemon
  2. Transfer to a bowl, cover with cling film, and pop in the fridge until needed

Prep the final ingredients:

  1. Chop 50g feta into small pieces and leave in a tub in the fridge until needed
  2. Add 4 tablespoons yoghurt to a small bowl and then ripple 1 heaped teaspoon harissa through it
  3. Cover with cling film and put in the fridge until needed

In the morning:

  1. Decant a portion of the couscous to a tub or lunch box and spoon a portion of the chorizo mix on top
  2. Sprinkle some feta pieces and some of the remaining torn up mint leaves on top
  3. Drizzle over the yoghurt & harissa mix
  4. Take to work and enjoy!

*hot option* leave the yoghurt & harissa separate when you take it to work; put the couscous and chorizo mix in the microwave for about 2 minutes; once hot, finish with a drizzle of the yoghurt & harissa

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