Barley Couscous with Chorizo and Vegetables

Presto Pasta Night founder Ruth from Once upon a Feast kicks off a new year as host and this week I've found something a bit unusual


Unlike regular couscous this is made using barley flour rather than semolina and the resulting product has a much smaller grain


Just like regular couscous, this takes about 5 minutes to cook, so it really is fast food. The dish I've made takes advantage of those new years leftovers, so in the time it takes to assemble and reheat them, you'll find that the couscous will have cooked.

Barley Couscous with Chorizo and Vegetables

barley couscous
diced chorizo
caramelised onions
slow-roasted cherry tomatoes
fresh peas

Place the barley couscous into a bowl and cover with boiling water. Cover the bowl and set to one side.

Place a pan over a medium heat and when hot, add in the diced chorizo. Cook until browned and then add the caramelised onions. Toss through for a minute before adding the fresh peas. Finally add in the slow-roasted tomatoes, turn the heat down and gently stir them through.

Remove the cover from the bowl and fluff up the couscous with a fork. Add in the cooked ingredients and toss through until mixed.

Serve at once.