Cranberry, chorizo and orange couscous salad

Method

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

 

1. 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.
2. 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.
3. 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.