Chorizo, bean and herb couscous
2 bunch(es), cut into 3cm lengths
Canned mixed beans
450 g, (buy 1 x 750g can)
1 cup(s), shredded
2 tbs, torn
fresh flat-leaf parsley
⅓ cup(s), torn
1 tbs, (pomegranate)
- Fill and boil the kettle. Heat a large non-stick frying pan over medium-high heat. Cook chorizo, stirring, for 6–7 minutes or until golden.
- Meanwhile, place couscous in a heatproof bowl. Add ⅔ cup (160ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
- Meanwhile, boil, steam or microwave asparagus until just tender. Drain.
- Add chorizo, asparagus, bean mix, cabbage, mint, parsley, molasses and juice to couscous and toss to combine. Season with salt and pepper to serve.