Single Burner Family Cooking

Moroccan chick pea and chorizo couscous

(or: mah rockin’ chick pea and chorizo couscous! Joke thanks go to to Jonathan Cornford.)

Ingredients:

• 150-200g couscous
• 325mL (1 ¼ cups) water
• 1 onion, diced
• 400g tin of chick peas
• 250g chorizo (Spanish spiced sausage), sliced
• 2 large mushrooms
• 2 cloves garlic, minced or finely chopped.
• Olive oil or butter

Variations:

If chorizo is unavailable, kabana or similar sausage may be substituted. Bacon will also work nicely, you may like to add some chilli though.

Method:

Light burner and heat pan with oil or butter for 20-30 seconds. Sauté onion until translucent, and add chorizo. Fry for 3-4 minutes, stirring regularly. Add garlic and fry for a further minute. Add mushrooms and chick peas and stir well. Cover and cook for 5-10 minutes, stirring occasionally. Remove from heat and set aside.

Bring 1 cup water to the boil, place couscous in a saucepan and add boiling water. Cover and let sit for 2-3 minutes, or until the boiling water has been absorbed. Whilst couscous is resting, place chick pea mix back on the burner to heat. Serve away!

Rating:

Preparation time (sans cooking): 10 minutes. Chop onion, garlic, mushrooms and chorizo.
Trangia rating: ¾ of a burner. Great!
Shelley rating:  Wow! Cook that again any time!

Serves:

2½