Chicken and Chorizo Pearl Couscous Salad

Artisan Grains Pearl Couscous
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


• 125g of Artisan Grains Pearl Couscous (1/2 pack)
• 500ml chicken stock or water
• 200g of chicken strips
• 100g of thinly sliced chorizo (about 3/4 cup)
• 1/2 can of chickpeas (drained)
• 2 tablespoons of rapeseed or sunflower oil
• 1 handful of fresh spinach leaves
• 2 cloves of garlic, finely minced
• salt and pepper
• pesto or dressing to serve


Step 1

Cook the Pearl Couscous according to package instructions. Drain excess water or stock and set aside.

Step 2

Grill the chicken or cook as desired in a frying pan. In a separate frying pan add the chorizo to the hot oil. Fry until the slices start to release a lot of oil.

Step 3

Add the garlic and chickpeas to the chorizo and stir until the chickpeas start to become slightly tender.

Step 4

Mix the Pearl Couscous with the chorizo mix, gently fold or toss in the spinach leaves.

Step 5

Garnish with slices of grilled chicken and a drizzle of green pesto.

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