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Ingredients

150g fresh chorizo sausage, skin removed, diced
2 red onions, cut into wedges
500ml (2 cups) Massel chicken style liquid stock
1 teaspoon ground cinnamon
1 teaspoon salt
310ml (1 1/4 cups) orange juice
570g (3 cups) couscous
140g (1 cup) dried cranberries
140g (1 cup) pistachio kernels, lightly toasted, coarsely chopped
1/3 cup chopped fresh coriander
60ml (1/4 cup) extra virgin olive oil

Method

Step 1 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.
Step 2 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.
Step 3 Whisk the oil and remaining orange juice in a small bowl. Add to couscous salad. Toss gently to combine.

Cranberry, chorizo and orange couscous salad

How to make Cranberry, chorizo and orange couscous salad

Ingredients

Method