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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
