Chickpea and Chorizo Couscous: Student recipes

By The Nosh Team -Posted on 24th Sep 2013  
24 chickpea and chorizo re-edited land

Recipe info

Cost: £1.02

Serves: 2-3

Ease: **

Prep Time: 10 Minutes

Cook Time: -


  • 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

  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.

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