Toasted cous cous salad with flat beans, chorizo, chickpeas and flatleaf parsley

November 14, 2012

Flat bean and cous cous salad
There were quite a few leftover flat beans after last Friday’s then last Monday’s delivery runs so we’ve been having them every which way since then. Steamed  with a drizzle of olive oil, steamed and smothered with garlic butter (nom!), raw and chopped up small and tossed into salads with toasted seeds, with noodles and Parmesan for a mega quick dinner, Asian style with ginger dressings…. All good but this week’s recipe is still one of my favourite ways to eat them – in a  cous cous salad with some pan fried chorizo, a couple of handfuls of chickpeas, a really big handful of flatleaf parsley and, optionally, some crumbled feta.  It’s a dish that makes perfect sense to me, everything complements everything else and the result is so satisfying.
Toasted cous cous salad with flat beans, chickpeas and chorizoYou’ll need:280gr-300gr flat beans (about what you have in your bag this week) topped and tailed1 cup cous cous

1 onion finely chopped

A piece of chorizo 3 inches long

1/2 tin (a large handful) chickpeas)

A bunch flat leaf parsley

Olive oil

Lemon juice

Red wine vinegar

Begin by cooking your beans. Cut them in three so you have pieces about an inch and a half long. Drop into boiling water and cook until tender. Drain, rinse under cold water and set aside.

Prepare 1 cup of cous cous. My method involves toasting the grains on a dry (i.e.. no oil) frying pan over a medium heat and this gives them a lovely nutty flavour which adds to your final dish. When they start to turn golden add 2 cups of hot water, turn off the heat and stir until all the water is absorbed and the cous cous is cooked adding more water if necessary. If you find the grains are still undercooked simply turn on the heat again, add more water and cook until absorbed and the grains are done.

Add the chickpeas and onion and mix through the still warm cous cous. Season and set aside.

Roughly chop the chorizo and gently sauté in a little olive oil for a few minutes before adding the beans. Toss everything over a medium heat for another minute then mix into the cous cous making sure to get as much of the chorizo oil from the pan as possible. Dress with a little olive oil, lemon juice and red wine vinegar to taste.

Just before serving roughly chop the parsley and add that in. This dish is great on it’s own is also beautiful served with fish or eggs (I’m thinking omelettes and quiches rather than sunny side up though!)

Enjoy,

Sarah

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2 Responses to “Toasted cous cous salad with flat beans, chorizo, chickpeas and flatleaf parsley”

  1. Rory Says:

    What is it about chorizo and chickpeas?


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