I actually can’t take the credit for this recipe – it’s a Mr Q invention. We just call it ‘That Chorizo Thing’. We’ve been whipping up this spicy dish for about a year now, constantly adapting depending on what’s in the fridge.
As long as you have couscous in the pantry, a can of chopped tomatoes, various vegetables and a stick of chorizo somewhere in the back of the fridge, you have the foundation ingredients for a yummy meal.
That Chorizo Thing (or chorizo with peppers and courgette on couscous)
150g chopped chorizo (you’ll usually get two dinners out of a 260g stick)
400g tin of chopped tomatoes
A few cloves of garlic, minced
A red onion, sliced
A big courgette (or zucchini, as we call them in Australia), sliced
A red and a yellow pepper (or capsicum, as we call them in Australia)
1 cup of couscous, uncooked
1 chicken oxo cube
Pop the chorizo in a frying pan (I do this without adding oil as it generates its own while frying) with the garlic and onion until crispy.
Throw in the tin of chopped tomatoes (and add some extra hot sauce if you dare).
While that’s cooking away, grill the courgette and peppers.
Prepare the couscous by adding it to a bowl with a cup of boiling water, the oxo cube and a glug of olive oil. Pop a lid on it for about four minutes, or until the couscous is soft and fluffy.
Add the grilled courgette and peppers to the chorizo mix once the couscous is ready.
Serve the chorizo mix on top of the couscous.
Want a little extra advice? Add chicken to That Chorizo Thing if you want to bulk it out for a dinner party. Add baby peas if you have them in the freezer. Add fresh parsley to jazz it up a little. Add a splash of red wine to deglaze the pan once the chorizo is fried. Basically, anything goes! All my recipes have been tweaked according to what is readily available as I’m often too lazy or forgetful to pick up the right ingredients.
Absolutely have a go at this, it’s our favourite weeknight meal.
I’d also love to hear if you have any other suggested ingredients!