Prep: 10 mins || Cook: 10 mins || Serves: 6
INGREDIENTS
- 2 chorizo, sliced
- 250g pkt pearl couscous
- 2½ cups hot water
- 2 cloves garlic, crushed
- 1 long red chilli, deseeded, chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ cup frozen peas
- 200g punnet Sweet Solanato tomatoes, halved
- 1 red onion, chopped
- 1 large zucchini, trimmed, diced
- 1 cup flat-leaf parsley leaves
- 250g tub Persian feta
- 2 tbs lemon juice
METHOD
Heat a frying pan over medium heat. Add chorizo and cook until crisp. Transfer to a plate lined with paper towel.
Add the couscous, water, garlic, chilli and spices to 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.
Stir in tomato, onion, zucchini, parsley and chorizo. Drain ⅓ 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.