TO DRINK: Signal Hill Grenache Blanc, with subtle floral and savoury scents.
Mediterranean couscous with chorizo, avocado and onion salad
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).
