• TO DRINK: Signal Hill Grenache Blanc, with subtle floral and savoury scents.

    Mediterranean couscous with chorizo, avocado and onion salad

    Serves: 2
    Cooking Time: 1 hour 20 mins

    Ingredients

    • 250ml (1 cup) couscous
    • 500ml (2 cups) boiling water
    • 1 red pepper, seeded and diced
    • ½ green pepper, seeded and diced
    • 1 yellow pepper, seeded and diced
    • 250ml (1 cup) olives, pitted and sliced
    • 50g feta, crumbled
    • 30ml (2 tbsp) fresh coriander, chopped
    • salt and freshly ground black pepper,to taste
    • SALAD
    • 1 avocado, sliced
    • ¼ red onion, thinly sliced
    • 30ml (2 tbsp) capers or caper berries
    • lemon juice, to taste
    • freshly ground black pepper, to taste
    • 1 chorizo sausage, sliced
    • ouzo, to serve (optional)

    Instructions

    1

    Place the couscous and boiling water in a bowl. Cover with plastic and leave to stand for 10 minutes until the water has been absorbed. Stir in the peppers, olives, feta and coriander and season.

    2

    Combine all the salad ingredients.

    3

    Dry-fry the chorizo slices in a griddle pan until brown on both sides.

    4

    Serve the chorizo with the couscous and salad and a glass of ouzo (optional).