Serve this vibrant couscous salad as part of your Christmas feast.
- Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, stirring often, for 2-3 minutes or until crisp and the oil is released. Use a slotted spoon to transfer to a large bowl. Add onion to the pan. Cook, stirring often, for 10 minutes or until soft. Add onion to chorizo.
- Meanwhile, place the stock, cinnamon, salt and 250ml (1 cup) of the orange juice in a saucepan. Bring to the boil. Add couscous, stir once, then remove from the heat. Cover and set aside for 10 minutes to soak. Use a fork to separate the grains. Add the couscous, cranberries, pistachio and coriander to the chorizo mixture. Mix until well combined.
- Whisk the oil and remaining orange juice in a small bowl. Add to couscous salad. Toss gently to combine.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set