Chickpea and Chorizo Couscous: Student recipes

student recipe chickpea and chorizo


  1. Put the couscous in a bowl and add the boiling water, stock cube, paprika, cumin and coriander. Stir together. Cover with a plate and leave to stand for at least 5 minutes, until the water is absorbed.
  2. Heat the oil in a frying pan or wok. Add the onions, garlic and chopped chorizo. Fry until the chorizo is browned.
  3. Add the chickpeas, tomatoes and water, and cook for another 1–2 minutes, stirring frequently. Most of the liquid should be gone.
  4. Add the couscous, mix together and serve.


  • 1⁄2 mug couscous
  • 1 mug boiling water + 1 vegetable stock cube
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 tablespoon oil
  • 1 small onion, sliced
  • 1 clove garlic, finely chopped
  • 2 small chorizo sausages, chopped
  • 400g can chickpeas, drained and rinsed
  • 2 tomatoes, roughly chopped
  • 1⁄4 mug water







prep time

10 Minutes

cook time



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