Couscous, Chorizo & Zucchini Salad

Prep: 10 mins || Cook: 10 mins || Serves: 6


  • 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


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.