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
300 g couscous
350 ml hot chicken or vegetable stock
1 Tbsp. olive oil
1 onion, finely chopped
175 g chorizo ring, sliced
1 pepper, deseeded and roughly chopped
150 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
