Chorizo, Beetroot & Cous Cous Salad


  • 3 Farndon Fields beetroot
  • 200g chorizo, skin removed and sliced
  • 200g couscous
  • 300ml hot chicken stock
  • 2 tbsp olive oil
  • 1tsp white wine vinegar
  • 2 handfuls of watercress
  • Parmesan shavings to serve


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Wrap the beetroot in foil, then put in a roasting tin and roast for 20-30 minutes until tender. Open the foil and set aside until cool enough to handle. Wearing rubber gloves, peel the beetroot and cut into wedges.
  2. Heat a pan over medium-high heat, then fry the chorizo until starting to crisp.
  3. Cook the couscous in the stock according to the pack instructions, then tip into a large serving bowl and fluff up with a fork. Drizzle over the oil and vinegar, then stir to coat. Add the beetroot and chorizo, season, then gently mix.
  4. Gently toss through the watercress, then scatter over the parmesan shavings.


Recipe adapted from Delicious Magazine: