Easy Chorizo Couscous Skillet
A quick, easy and flavorful combination of chorizo, couscous, peas and cherry tomatoes with a tang of lemon.
Servings: 3
Ingredients
- 1 tbsp. extra-virgin olive oil plus extra for drizzling
- 8 oz. chorizo 2 pieces, one cut into fourths lengthwise, then into pieces ½-in. thick, the other sliced into ¼-in. thick rounds (see Note)
- 1 clove garlic finely minced
- 1 small red onion peeled, halved and finely sliced
- 1 tbsp. tomato paste
- 1 c. regular or Israeli-style couscous cooking times vary
- ½ tsp. smoked or regular paprika
- ¼ tsp. black pepper
- 1 c. frozen peas
- 1-2 c. low-sodium chicken broth depending on type of couscous
- ¾ tsp. kosher salt
- ½ tbsp. lemon zest
- 2 tbsp. lemon juice
- 1 c. 8 oz. cherry tomatoes, halved
- ¼ c. roughly chopped parsley leaves optional
Instructions
- Heat the oil in a large nonstick skillet over medium–high heat. Cook the chorizo for 3 minutes or until light golden. Add the garlic and onion and cook for a further 2 minutes, until the chorizo is golden and the onion is softened. Turn the stove down to medium. Add the tomato paste and stir for 1 minute. Add the couscous, paprika and pepper and stir for 1 minute to coat the couscous in the tasty oil.
If Using Regular Couscous:
- Add peas, broth and salt and let it come to a simmer. Spread the couscous out evenly. Cover the pan then turn the stove off. Leave the pan on the turned-off stove for 5 minutes to steam-cook the couscous.
If Using Israeli-style Couscous:
- Add broth and salt and let come to a simmer. Simmer for 5-6 minutes, uncovered. Add peas and simmer another 2 minutes.
Continue with Either Couscous:
- Scatter the lemon zest and drizzle the lemon juice over the couscous. Add the cherry tomatoes and toss the mixture together. Spoon into bowls and serve, sprinkled with parsley (if using) and drizzle with some extra olive oil. Leftovers keep in the refrigerator for up to 3 days, and the freezer for 3 months.
Notes
Note: Use cured chorizo—the firm type like salami, which can be sliced and eaten without cooking. Raw chorizo is like uncooked sausage. If you accidentally get raw chorizo, no problems! Squeeze the meat out of the casing and fry it like ground pork, then proceed with the recipe.