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Chickpea and chorizo couscous recipe

Chickpea and chorizo couscous recipe
December 23
12:15 2019

Couscous, the more exotic cousin of the staple-student food, pasta, is the perfect base for creating a tasty and nutritious meal. How does it sound whipped up with some tasty chorizo?

chorizo chickpea couscous

Credit: (left) Svetlana Monyakova, (right) R VillalonShutterstock

Cook up a dish that’ll have your flatmates dubbing you ‘Gordon Ramsay’ with our surprisingly easy chickpea and chorizo couscous recipe.

Couscous is famed for being wonderfully low in calories, and we’ve packed this dish with healthy and flavourful extras to make it the meal of your dreams. Because let’s face it, as convenient as they are, you’re probably not going to get all the nutrients you need from a diet of Pot Noodles and cereal bars.

Wonderfully filling, this meal can be enjoyed as a lunch-time revision snack, or if you’re feeling generous, it can feed your whole flat at dinnertime instead. We’ve worked out that it’ll cost around £5.12 to make this chickpea and chorizo couscous, which works at £1.28 per serving if you’re sharing (but hey, we never said you have to).

Chickpea and chorizo couscous recipe

dried couscous

Credit: – SergeyMarina Shutterstock


Serves: 4 | Costs: £5.12* (£1.28 per serving) | Time taken: 20 mins

  • 350g of plain couscous‌ ‌(£0.70‌)
  • 2 vegetable stock cubes (£0.25)
  • 1 teaspoon of paprika, or more if you fancy it spicy (£0.10)
  • 1 teaspoon of cumin (£0.10)
  • 1 teaspoon of ground coriander (£0.10)
  • 1 teaspoon of olive oil (£0.02)
  • 2 onions (£0.21)
  • 2 cloves of garlic (£0.04)
  • 1 chorizo ring (£2.50)
  • 800g of chickpeas (£1.10)
  • 700ml of boiling water.


  1. Stir your stock cubes, paprika, cumin and coriander into around 700ml of boiling water. Top tip: if you prefer your food with a little kick, you may want to increase how much paprika you add. Or even sprinkle in some chilli powder, you know, if you’re feeling really adventurous.
  2. Add your couscous to the mix, stir and let it stand for around five minutes. Couscous isn’t cooked the way in which rice or pasta is – it’s dehydrated, meaning you’ll be able to tell when it’s ready pretty easily (it’ll look fluffy).
  3. Chop up your chorizo ring into slices, it’s up to you how thin or thick you chop these, but we’d recommend having them quite thick.
  4. Heat your oil in a pan until it’s sizzling, then add in the onion, garlic and chorizo and fry until browned.
  5. Throw (don’t literally throw, we just wanted to sound artsy) in your chickpeas and a little water to stop everything burning, then stir for around two minutes until most of the liquid has evaporated.
  6. Bring everything together by mixing your pan ingredients with the couscous and spices you prepared earlier. Stir and stir until it looks brilliant.
  7. Season to taste with salt and pepper if you wish.
  8. Serve in an attractive looking bowl that’ll do your dish the justice it deserves. Enjoy!
red cooking pot

Credit: Beloborod – Shutterstock

We promise you’ll feel ace after cooking (and devouring) this chickpea and chorizo couscous, full of both good food and the satisfaction of having made it yourself.

It’s packed with protein meaning you’ll be ready for anything that university (or life, for that matter) has to throw at you. And what more, it’s ridiculously tasty.

We love anything that’s simple to make and can be made with staple student ingredients, so this chickpea and chorizo couscous is a particular favourite of ours.

In the mood for more sausage-based recipes? Check out our super simple sausage and bean casserole dish, it’s a one-pot wonder.

Check out our student recipes page for more seriously awesome food-inspo.

*Prices are correct as of October 2019 (using prices as guidelines).

Source: Save Money

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Jessica Pardoe

Jessica Pardoe

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