| | Mexican pearl couscous and corn street salad
Mexican pearl couscous and corn street salad
Mexican pearl couscous and corn street salad 4.3-5 9
  • Calories: 2372 kj
  • Fat: 21g
  • Carbohydrates: 10g

How to Make:

  1. Prepare the couscous, following the packet directions.
  2. Preheat and lightly grease a chargrill pan or barbecue grill. Cook the chorizo for 1-2 minutes each side or until golden and lightly charred. Transfer to a board.
  3. Cook the corn and capsicum for 3-4 minutes each side or until smoky and lightly charred. Remove the corn from the cob.
  4. Combine the couscous, chorizo, corn and capsicum in a large bowl and divide among serving plates. Drizzle with dressing.
Time for preparing:
4 min.
Servings:
2

Ingredients:

  • 250g pearl couscous
  • 2 chorizo, sliced into rounds
  • 2 corncobs, husks and silks removed
  • 2 small capsicums, deseeded, cut into thick strips
  • 2 tablespoons chipotle mayonnaise, to serve
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