Smoky CHorizo and Israeli Cous Cous Salad

Recipe by Ripe

Ingredients

• 1 1/4 cups israeli couscous
• 2 red capsicums
• 2 red onions
• 1 tbsp sweet chilli sauce
• 3 cloves garlic
• 3 chorizo sausages, sliced into 1cm thick pieces
• 1/2 cup kalamata olives
• olive oil
• 2 tsp paprika
• salt and pepper
• 1/2 cup green stuffed olives
• 4 tomatoes
• 1 cup fresh parsley
• 1 cup fresh coriander
• 1 large handful fresh baby spinach
• 1 cup smoked paprika dressing

Method

1. Preheat oven to 180ºC. Cook the couscous.
2. Core and de-seed the capsicums and cut into bite sized pieces, placing in a large bowl. Add the onion wedges, sweet chilli sauce, garlic, chorizo, kalamata olives, and a good splash of oil. Sprinkle over the paprika, some salt and pepper and toss well.
3. Pour into a deep sided oven roasting tray and roast for 30 minutes or until the chorizo and onions are starting to colour. Remove from the oven and allow to cool.
4. In a large serving bowl combine the roasted vegetable and chorizo mixture, cooked israeli couscous, green olives, fresh tomato wedges, fresh herbs and spinach.
5. Drizzle over the smoked paprika dressing and mix gently. Season to taste with salt and pepper.