Couscous with chorizo, courgette, feta and harissa

Here we have a flavour-packed, fuss-free meal that’s ready in no time. This couscous dish brings together spicy chorizo, tender courgettes, creamy feta, and a kick of harissa for a dish that’s bold, colourful, and utterly delicious.

It’s fast and easy to make, perfect for a quick weeknight dinner, and even better for meal prep or packing for lunch at work. Just whip it up, divide into containers, and you’ve got yourself a vibrant and satisfying meal that keeps you fuelled and happy all day long.

Healthy, hearty, and with just the right amount of spice, this couscous proves that easy meals can also be exciting!

Ingredients: (for 2 portions)

• 1 tablespoon harissa spice
• 1 medium courgette (zucchini)
• 80 g feta cheese
• 2 small red onions
• 2 garlic cloves
• 100 g lettuce leaves
• 1 teaspoon honey
• 1 teaspoon mustard
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 100 g chorizo, cut into small cubes
• 150 g couscous
• 30 g harissa paste/sauce
• 30 g sun-dried tomatoes
• Salt and pepper

Preparation:

In a pot of salted water, cook the couscous al dente according to the package instructions. Once done, drain it and set it aside.

In the meantime, peel the onion and cut it in half, then slice it into even pieces. Wash the courgette, cut it lengthwise in half, and then slice it into uniform slices. Peel and finely chop the garlic, and slice the sun-dried tomatoes evenly. Chop the lettuce into small pieces.

Heat a large, deep pan with a little olive oil. Add the chorizo and cook for about 2 minutes over medium heat. Next, add the courgette and harissa spice mix, stirring well, and cook for another 3–4 minutes. Stir in the cooked al dente couscous, then add the onion and garlic, mixing everything. Pour in about 70 ml of water and the harissa paste or sauce, stir well, and cook for an additional 4 minutes, stirring occasionally.

While the couscous is cooking, prepare the salad. Make the dressing by whisking together the balsamic vinegar, honey, olive oil, and mustard, then season with salt and pepper. In a bowl, combine the lettuce leaves, sun-dried tomatoes, and the prepared dressing, and toss everything together until well coated.

Divide the salad evenly between two bowls. Do the same with the cooked couscous, then generously sprinkle with feta cheese over the couscous and serve.

If you try the recipe, let me know how you liked it! 😊

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