Pearl Couscous with 'Chorizo'

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 vegetable stock or water
  • 400g of chicken-style strips
  • 200g of thinly sliced veggie sausage
  • 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 or oven bake the chicken-style pieces. In a separate frying pan, add the veggie sausage to the hot oil. Fry until the slices start to become fragrant.
  3. Add the garlic and chickpeas to the sausage and stir until the chickpeas start to become slightly tender.
  4. Mix the Pearl Couscous in with the sausage, gently fold or toss in the spinach leaves.
  5. Finish each plate with slices of the grilled chicken-style strips and a drizzle of green pesto.