Spanish couscous with chorizo

Name: spanish couscous with chorizo
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: g saffron bag; 2 el water lukewarm; 300 g couscous; 350 ml boiling water; 250 g chorizo sausage broken; 1 Red pepper; 450 g frozen garden peas; 200 g cool freshly cooked mussels; 6 el traditional olive oil; 15 g fresh parsley bag of 30 g; 90 g olives jar of 180 g

Couscous with chorizo, mussels, garden peas, peppers and parsley.

Ingredients

Directions

Put the saffron in a bowl and add the hot water. Leave for 2 minutes.
Meanwhile, put the couscous in a large bowl, pour in the boiling water and add the saffron.
Stir through, cover with a lid or aluminum foil and leave for 10 minutes.
Meanwhile cut the chorizo into slices. Clean the peppers and cut into 2 x 2 cm cubes.
Heat a skillet without oil or butter and fry the chorizo in 3 min. Until crispy. Drain on kitchen paper.
Add the pepper and garden peas to the shortening. Bake for 3 minutes on a high heat. Change regularly.
Spoon the mussel meat through the vegetables and warm over a low heat for 2 minutes.
In the meantime, stir up the couscous with the oil with a fork. Spoon the couscous on a large round dish. Slice the parsley.
Cover the couscous with the vegetable mussel mixture, olives, (freshly ground) pepper and possibly salt. Divide the chorizo and parsley over it.

Blogs that might be interesting

salt in whipped cream

which is better flour or flour

food and pregnancy

why are healthy snacks important

Nutrition

920Calories

Sodium0% DV1.070mg

Fat82% DV53g

Protein72% DV36g

Carbs23% DV70g

Fiber36% DV9g

Loved it