Giant Cous Cous with Chorizo, Artichokes, Spinach and Lemon

Name: Rukmini Iyer Giant Cous Cous & Chorizo | Lunchbox Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 3 lunchboxes
Ingredients: 200g wholeweat giant cous cous; 400ml vegetable stock; 200g jarred artichokes, drained; 1 red onion, roughly sliced; 80-100g diced chorizo, finely chopped; 150g spinach, finely chopped; 1 lemon, zest and juice; sea salt flakes; freshly ground black pepper

by Rukmini Iyer from The Quick Roasting Tin

Tray Bake Quick

Makes 3 lunchboxes

Total 35 min

Prep 10 min

Cook 25 min

Easy

Discover more delicious Chorizo recipes

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Introduction from Rukmini Iyer

I wish I’d had this recipe when I worked in an office. It’s so simple to make, a perfect balance of flavours and textures and tastes even better the next day. If you aren’t a fan of chorizo (if not, why not?) or fancy a vegetarian version, see the note below: it’s lovely with avocado too. There are fresh greens stirred through at the end, but we took this photograph before that, because it looked so lovely straight out of the oven.

Ingredients

200g wholeweat giant cous cous

400ml vegetable stock

200g jarred artichokes, drained

1 red onion, roughly sliced

80-100g diced chorizo, finely chopped

150g spinach, finely chopped

1 lemon, zest and juice

sea salt flakes

freshly ground black pepper

Method

Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous, stock, jarred artichokes and onion into a roasting tin, and scatter over the chopped chorizo. Cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes.

Once cooked, stir through the spinach and the lemon zest and juice. (You shouldn’t need to add extra oil, as there’s enough released by the chorizo and artichokes.) Taste and season with the sea salt and black pepper as needed.

Let everything cool down before dividing into lunchboxes. Refrigerate until needed.

MAKE IT VEGAN: Leave out the chorizo and add 1 heaped teaspoon of smoked paprika. Dress with 1 big tablespoon of oil from the artichoke jar once it’s finished cooking and serve with a freshly sliced avocado (don’t slice it until you’re ready to eat, or it will discolour).

Preview