150g fresh chorizo sausage, skin removed, diced
2 red onions cut into wedges
500ml chicken stock
1 teaspoon ground cinnamon
1 teaspoon salt
310ml orange juice
3 cups Pouyoukas couscous
1 cup dried cranberries
1 cup pistachio kernels, lightly toasted, coarsely chopped
1/3 cup chopped fresh coriander
60ml extra virgin olive oil
- 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. Transfer to a large bowl. Add onion to the pan. Cook, stirring often, for 10 minutes or until soft. Add onion to chorizo.
- Meanwhile, place the stock, cinnamon, salt and 250ml 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.
- Whisk the oil and remaining orange juice in a small bowl. Add to couscous salad. Toss gently to combine.
This is a deliciously crumbly, moist Christmas cake with a nice nutty texture thanks to the polenta.
