Chorizo, bean & asparagus couscous
120 g, diced
Haricot Beans, cooked
2 can(s), large, drained, rinsed and drained
80 g, red
5 sprig(s), fresh, torn
5 sprig(s), torn
Lemon Juice, Fresh
- Fill and boil the kettle. Put a large nonstick frying pan over a medium-high heat. Add the chorizo and cook, stirring, for 6–7 minutes
- Meanwhile, put the couscous in a large heatproof bowl. Add 160ml of boiling water. Stir, cover and set aside for 5 minutes or until the liquid has been absorbed. Fluff up the couscous with a fork to separate the grains.
- Meanwhile, boil, steam or microwave the asparagus until just tender, then drain.
- Add the chorizo, asparagus, beans, cabbage, mint, parsley,molasses and lemon juice to the couscous and toss to combine. Season to taste and serve.