Tonight's dinner is once again care of last months Donna Hay magazine (Issue 31) and I was very excited to try it, as I have recently purchased some Spanish Chorizo online from iGourmet. The chorizo I can buy at my local supermarket is not the same as that found in Australia and Europe, so I was very happy to be able to try this "real" chorizo in a recipe that also contained another one of my favourite ingredients...Couscous. Apparently in America, chorizo comes mainly from Mexico and is more akin to a bratwurst sausage with different spices, then the Spanish chorizo, which is pre-cooked and ready to slice...almost salami-esque.
Here is what my good friend Wikepedia has to say about the matter:
Now, as I love almost all cured meats, I was very much looking forward to trying this tasty dish. And it did not disappoint. The chorizo was delicious and the mint and onion gave a freshness to the dish. This recipe made a huge batch, much more than the 4 serves that it said. This easily gave me about 6-8 serves. I served it with yesterdays focaccia bread, warmed in the oven and it made for a lovely meal. It was super quick too, which is perfect for a Monday when I get home from the gym a little late.
Chorizo and Herb Chickpea Salad
3 tbs olive oil
4x 100g(3 1/2oz) chorizo sausages, sliced
2x 14oz can of chickpeas, drained and rinsed
2 cups cooked couscous
1/2 tsp chilli flakes
1 cup mint leaves
1 red onion, sliced
sea salt and cracked black pepper
1. Heat a large non-stick pan over high heat. Add 2 tsp of the oil and the chorizo and cook for 2-3 minutes or until browned. Drain on absorbent paper.
2. Place the chorizo, chickpeas, couscous, chilli, mint, onion, salt, pepper and remaining oil in a bowl and gently toss to combine.