We give you permission to cheat with this super speedy and easy cooking shortcut. It doesn't get much easier than this couscous paella which is ready in just 20 mins and full of prawns, peppers and chorizo.
It's the perfect quick fix for a midweek meal, or perfect as a centrepiece dish with friends on the weekend.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
554
Ingredients
300g
couscous
350ml
hot chicken or vegetable stock
1Tbsp.
olive oil
1
onion, finely chopped
175g
chorizo ring, sliced
1
pepper, deseeded and roughly chopped
150g
cooked and peeled king prawns
2
tomatoes, roughly chopped
finely grated zest and juice 1 lemon, plus wedges to serve
large handful parsley, chopped
Directions
Step 1Put couscous into a heatproof bowl, pour over hot stock, cover bowl with clingfilm or a plate and set aside for 10min.
Step 2Meanwhile heat oil in a large frying pan over low heat. Cook onion for 8min until softened and golden. Add chorizo and pepper and fry until chorizo is lightly golden and has released some of its oil. Stir through prawns and chopped tomatoes and cook for 2min to heat through.
Step 3Fluff up couscous with a fork and add to the pan. Stir in lemon zest and juice and most of the parsley; check seasoning. Garnish with remaining parsley and lemon wedges and serve.
Swap out the chorizo for cooked chicken, peppers or extra cooked shellfish, if you prefer.
Swap the couscous out for cooked white basmati rice, cooked pearl barley or cooked bulgar wheat, if you prefer.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
