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Photo of Chorizo, bean and herb couscous by WW

Chorizo, bean and herb couscous

Total Time
15 min
5 min
10 min
Spicy Spanish sausage and sweet, fruity molasses create a Mediterranean flavour fusion.


Chorizo sausage

120 g

Dry couscous

½ cup(s)


2 bunch(es), cut into 3cm lengths

Canned mixed beans

450 g, (buy 1 x 750g can)

Red cabbage

1 cup(s), shredded

Fresh mint

2 tbs, torn

Fresh flat-leaf parsley

cup(s), torn


1 tbs, (pomegranate)

Lemon juice

1½ tbs


  1. 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.
  2. 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.
  3. Meanwhile, boil, steam or microwave asparagus until just tender. Drain.
  4. Add chorizo, asparagus, bean mix, cabbage, mint, parsley, molasses and juice to couscous and toss to combine. Season with salt and pepper to serve.


TIPS: You can buy diced chorizo sausage in packets from the deli-meat section of the chilled cabinets of most supermarkets. If unavailable, use whole chorizo sausage and dice before using. Timesaver: Use pre-cut coleslaw mix (without dressing) instead of shredded cabbage. Tear the herbs straight into the bowl of couscous. Use bottled lemon juice instead of fresh juice.