Smoky Chorizo and Israeli Couscous Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About


  • cups (250 g) israeli couscous
  • 2 red capsicums
  • 2 red onions, peeled, cut into chunky wedges, layers separated
  • 1 tbsp sweet chilli sauce
  • 3 cloves garlic, peeled, cut into thin slivers
  • 3 chorizo sausages, sliced into angled 1cm thick pieces
  • ½ cup (80 g) kalamata olives
  • olive oil
  • 2 tsp smoked paprika
  • salt and freshly ground black pepper
  • ½ cup (80 g) of your favourite green stuffed olives
  • 4 tomatoes, cut into wedges
  • 1 cup fresh italian parsley, roughly chopped
  • 1 cup fresh coriander leaves, roughly chopped
  • 1 large handful of fresh baby spinach leaves
  • 1 cup smoked paprika dressing


    Preheat oven to 180°C.

    Cook the couscous.

    Core and de-seed the capsicums and cut into bite sized pieces, placing in a large bowl. Add the onion wedges, sweet chilli sauce, garlic, chorizo, kalamata olives and a good splash of oil. Sprinkle over the smoked paprika, a little salt and pepper and toss well to combine. Pour this into a deep sided oven roasting tray and roast for 30 minutes or until the chorizo and onions are starting to colour. Remove from the oven and allow to cool.

    In a large serving bowl combine the roasted vegetable and chorizo mixture, cooked Israeli couscous, green olives, fresh tomato wedges, fresh herbs and spinach.

    Drizzle over the smoked paprika dressing and mix gently. Season to taste with salt and freshly ground black pepper.