This simple one-pan couscous salad with chorizo, corn, and chickpeas comes together so quickly! Perfect as an easy weeknight dinner or meal prep, this chorizo couscous salad is a super flavorful recipe you’ll want to make on repeat.
There’s nothing difficult about this couscous salad. The whole recipe is made in one pan and doesn’t take a lot of effort. The hardest thing you’ll be doing is cutting up the chorizo! Inspired by the flavors you’d find in a paella, this couscous salad is packed with flavor!
Why You’ll Love This Chorizo Salad
- I love that it’s all made in one pan so cleaning up is super easy. A one pot recipe ready in 30 minutes or less is always a win in my book!
- It packs and travels well as a meal prep! It reheats wonderfully and makes for a really delicious lunch the next day when the flavors have had extra time to meld together in the fridge!
- This salad is not a traditional leafy green salad and leans on a lot of pantry staples. I always have pearl couscous, corn, and chickpeas on hand, so all I have to do is grab a pack of chorizo from the store!
Ingredients You’ll Need
- olive oil — or your neutral oil of your choice.
- pearl couscous — aka my favourite couscous! You can also use tri-coloured couscous for this recipe as well.
- Spanish chorizo — you can see above in the photo which ones I got. Mine is fully cooked to start and it’s also spicy. You can opt for a non-spicy version if you prefer.
- chicken stock — or vegetable stock.
- smoked paprika
- kosher salt
- saffron — saffron is on the pricier side but since this couscous salad is inspired by paella, I add a pinch! Saffron is little sweet, earthy, and floral.
- chickpeas — I wanted to use up my stash of canned chickpeas but I usually make my own from dried chickpeas with my Instant Pot.
- corn — I use corn from a can but you can use frozen corn instead.
How to Make Couscous Salad with Chorizo
- On medium heat, add the olive oil to the pan along with the dried pearl couscous and chorizo. Saute the ingredients for around 5 minutes.
- Add in the chicken stock.
- Add the salt, smoked paprika, and saffron to the pan, and stir to combine.
- Simmer the pot over medium-low heat for 15 minutes, stirring throughout so the couscous doesn’t stick to the bottom.
- Once the couscous has absorbed all of the liquid, add a pinch more salt if needed.
- Add the chickpea and corn to the pan and stir to combine.
- Finish the couscous dish with a splash of lemon juice. Garnish with chives if desired.
Recipe Tips
- The chickpeas and corn can be swapped with a different vegetable of choice! Peas, carrots, mushrooms, and more!
- After 15 minutes, most of the stock should have been absorbed. If not, continue to let the pan simmer. However, keep in mind that the couscous will continue to absorb the liquid after you’ve taken it off the heat so you don’t have to worry if there’s a tablespoon or two of liquid still left in the pan.
- I recommend a large cast iron to make this but a large non-stick skillet will work as well. This is the cast iron I used.
Make Ahead Tips
- Meal prep: once cooled, store the cooked couscous chorizo salad in an airtight container for up to 3 days in the fridge. Reheat in the microwave or on a skillet with a splash of broth or water.
Chorizo Couscous Salad
This simple one-pan couscous salad with chorizo, corn, and chickpea comes together so quickly! Perfect as an easy weeknight dinner or meal prep, this Chorizo Couscous Salad is super flavourful.
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Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1½ cup pearl couscous
- 500 grams Spanish chorizo
- 2 cups chicken stock
- 1½ teaspoons smoked paprika
- ½ teaspoon kosher salt
- 1 pinch saffron threads
- 540 mL chickpeas
- 341 mL corn
Instructions
- On medium heat, add the olive oil to the pan along with the dried pearl couscous and chorizo. Saute the ingredients for around 5 minutes.
- Add in the chicken stock.
- Add the salt, smoked paprika, and saffron to the pan, and stir to combine.
- Simmer the pot over medium-low heat for 15 minutes, stirring throughout so the couscous doesn’t stick to the bottom.
- Once the couscous has absorbed all of the liquid, add a pinch more salt if needed.
- Add the chickpea and corn to the pan and stir to combine.
- Finish the couscous dish with a splash of lemon juice. Garnish with chives if desired.
Notes
- Closer to 5 servings if you eat like my partner but 6 servings for myself!
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 656kcal | Carbohydrates: 71g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 1226mg | Potassium: 536mg | Fiber: 11g | Sugar: 7g | Vitamin A: 718IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 5mg
Nutrition Disclaimer
More Easy One Pot Recipes
- Tomato Rice Soup
- Chicken, Broccoli, and Peas Pasta
- Garlic Herb Butter Roasted Chicken in a Dutch Oven
- Salsa Chicken Soup
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