Warm Spiced Couscous Salad for One
By Russell SelanderPublished on May 17, 2021
Time
35 minutes
Yield
Serves 1
Ingredients
½ cup pearl couscous 3 ounces Spanish chorizo, cut into ½-inch pieces1 carrot, peeled and chopped4 teaspoons oil, divided⅛ teaspoon table salt ⅔ cup chicken or vegetable broth ½ teaspoon smoked paprika ¼ teaspoon ground cumin 1 cup canned chickpeas, rinsed and patted dry⅓ cup chopped fresh parsley or cilantro¼ cup raisins, chopped dried apricots, chopped dates, or chopped dried figs2 teaspoons lemon juice plus lemon wedges for serving
Instructions
- Combine couscous, chorizo, carrot, 1 teaspoon oil, and salt in medium saucepan and cook over medium heat, stirring frequently, until half of grains are golden, about 5 minutes. Stir in broth, paprika, and cumin. Bring to simmer, cover, and simmer over low heat, stirring occasionally, until broth is absorbed, 10 to 15 minutes. Let sit off heat, covered, for 3 minutes.
- Stir in chickpeas, parsley, raisins, lemon juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with lemon wedges. (Salad can be refrigerated for up to 2 days.)
Time
35 minutesYield
Serves 1Ingredients
½ cup pearl couscous
3 ounces Spanish chorizo, cut into ½-inch pieces
1 carrot, peeled and chopped
4 teaspoons oil, divided
⅛ teaspoon table salt
⅔ cup chicken or vegetable broth
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 cup canned chickpeas, rinsed and patted dry
⅓ cup chopped fresh parsley or cilantro
¼ cup raisins, chopped dried apricots, chopped dates, or chopped dried figs
2 teaspoons lemon juice plus lemon wedges for serving
Test Kitchen Techniques
Ingredients
½ cup pearl couscous
3 ounces Spanish chorizo, cut into ½-inch pieces
1 carrot, peeled and chopped
4 teaspoons oil, divided
⅛ teaspoon table salt
⅔ cup chicken or vegetable broth
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 cup canned chickpeas, rinsed and patted dry
⅓ cup chopped fresh parsley or cilantro
¼ cup raisins, chopped dried apricots, chopped dates, or chopped dried figs
2 teaspoons lemon juice plus lemon wedges for serving
Test Kitchen Techniques
Ingredients
½ cup pearl couscous
3 ounces Spanish chorizo, cut into ½-inch pieces
1 carrot, peeled and chopped
4 teaspoons oil, divided
⅛ teaspoon table salt
⅔ cup chicken or vegetable broth
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 cup canned chickpeas, rinsed and patted dry
⅓ cup chopped fresh parsley or cilantro
¼ cup raisins, chopped dried apricots, chopped dates, or chopped dried figs
2 teaspoons lemon juice plus lemon wedges for serving
Test Kitchen Techniques
Why This Recipe Works
In this bright-yet-smoky, sweet-yet-tart riff on a grain salad, we used quick-cooking pearl couscous and toasted it with chorizo and a carrot, then stirred in broth with some smoked paprika and cumin. We added pantry-friendly chickpeas for heft, and parsley (or cilantro) added a punch of freshness. Dried fruit gave additional textural contrast as well as a bit of sweetness, and a squeeze of lemon juice brightened everything up.
Instructions
- Combine couscous, chorizo, carrot, 1 teaspoon oil, and salt in medium saucepan and cook over medium heat, stirring frequently, until half of grains are golden, about 5 minutes. Stir in broth, paprika, and cumin. Bring to simmer, cover, and simmer over low heat, stirring occasionally, until broth is absorbed, 10 to 15 minutes. Let sit off heat, covered, for 3 minutes.
- Stir in chickpeas, parsley, raisins, lemon juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with lemon wedges. (Salad can be refrigerated for up to 2 days.)
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