Chicken & Chorizo with Pearl Couscous

A delicious alternative to pasta, this dish is packed full of hearty flavours and makes a great dinner party centrepiece.  


  • 250g of Artisan Grains Pearl Couscous (1 pack)
  • 1 Litre chicken stock or water
  • 400g of chicken breast strips
  • 200g of thinly sliced chorizo
  • 1 can of chickpeas (drained)
  • 2 tablespoons of rapeseed or sunflower oil
  • 2 handfuls of fresh spinach leaves
  • 3 cloves of garlic, finely minced
  • Green pesto or desired dressing to serve
  • Salt and pepper (to taste)



  1. Cook the Pearl Couscous by boiling in 1 Litre of slightly salted water or stock in a medium saucepan for 11-12 minutes or until just tender. Drain water and set aside.
  2. Grill the chicken or cook as desired in a frying pan on medium heat. In a separate frying pan, add the chorizo to the hot oil. Fry until the chorizo slices start to release their oils and become fragrant.
  3. Add the garlic and chickpeas to the chorizo and stir until the chickpeas start to become slightly tender.
  4. Mix the Pearl Couscous in with the chorizo, gently fold or toss in the spinach leaves.
  5. Finish each plate with slices of the grilled chicken and a drizzle of green pesto.