Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1/2 cup frozen peas
- 1 long red chilli, deseeded, chopped
- 1 red onion, chopped
- 1 cup flat-leaf parsley leaves
- 1 large zucchini, trimmed, diced
- 250grams persian feta
- 2teaspoons ground cumin
- 2teaspoons smoked paprika
- 2tablespoons lemon juice
- 2 chorizo, sliced
- 250grams pearl couscous
- 2 clove garlic, crushed
- 200grams Sweet Solanato tomatoes, halved
Method
Step 1 of 3
Heat a frying pan over medium heat. Add chorizo and cook until crisp. Transfer to a plate lined with paper towel.
Step 2 of 3
Add the couscous, 2 1/2 cups hot water, garlic, chilli and spices to a pan. Bring to the boil, reduce heat and simmer for 5 minutes. Add peas, cover and cook for 3 minutes or until just tender. Transfer mixture to a large bowl to cool.
Step 3 of 3
Stir in tomato, onion, zucchini, parsley and chorizo. Drain 1/3 cup oil from feta into a jug. Whisk in lemon juice, and season with salt and pepper. Add dressing to the salad and combine. Top with crumbled feta and serve.
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