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Title: Warm Salad Of Asparagus, Giant Couscous & Chorizo
Categories: Vegetables, Pork, Pasta, Nuts, Poultry
Yield: 4 servings

125 g (4 0z) bulk cooking chorizo
250 g (9 oz) giant couscous
500 ml (1 pt) hot chicken stock
12 Asparagus spears
Olive oil
1 cl Garlic
Juice of 1/2 lemon
4 tb Olive oil
Handful of flaked almonds

Put a frying pan over a medium heat and fry the chorizo
for 4-5 minutes until crisp. Remove with a slotted spoon
onto kitchen roll but reserve the chorizo oil from the
pan.

Cook the couscous in the stock for 6-7 minutes until
just tender. Drain any excess liquid, then tip the
couscous into a serving dish.

Trim the asparagus and rub with a little olive oil. Put
a griddle pan over a high heat and grill the spears for
5 minutes, turning, or until tender and lightly charred.
Halve and add to the couscous with the fried chorizo.

Crush the garlic into a jug. Whisk in the reserved
chorizo oil with the juice of 1/2 lemon and 4 tbsp olive
oil. Season well, then drizzle over the couscous. Toss
well and sprinkle with a handful of flaked almonds to
serve.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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