Chorizo & Corn Salad
Looking for delicious summer salad recipes or ideas for picnic-worthy dishes? Try this easy smoky chorizo, sweet corn and pearl couscous salad.
Ingredients
- 3 cobs sweet corn, husks, silks removed
- 1/3 cup extra virgin olive oil
- 1 cup pearl couscous
- 250g chorizo, sliced
- 1 lime, juiced
- 1/2 red onion, thinly sliced into rounds
- 250g cherry tomatoes, halved
- 1/4 cup continental parsley, leaves chopped (plus extra leaves to serve)
Method
- Heat a large frying pan over medium-high heat. Brush corn with 1 tbs oil and cook, turning, for 12 minutes or until tender and charred. Set aside to cool slightly, then using a small knife, cut kernels from cob. Discard cob.
- Meanwhile, heat 1 Tbsp remaining oil in a saucepan over medium heat. Cook couscous, stirring, for 1 minute or until light golden. Add 2 cups boiling water. Reduce heat to low and simmer, covered, for 10 minutes or until liquid has been absorbed and couscous is tender.
- Heat remaining oil in frying pan over medium-high heat. Cook chorizo, turning, for 5 minutes or until golden and crisp. Using tongs, transfer chorizo to a plate lined with paper towel. Transfer oil from pan to a small heatproof jug. Whisk lime juice into chorizo oil, then season.
- Combine couscous, chorizo, corn, onion, tomato and parsley on a platter. Drizzle with chorizo oil dressing, top with extra parsley leaves and serve.
