Spicy Chorizo and Rainbow Chard 'Stir-Fry' with Pearled Couscous Recipe

Spicy Chorizo and Rainbow Chard 'Stir-Fry' with Pearled Couscous Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

This easy dish is best eaten in a bowl with the tender pearls of coucous serving as a bed for the ribbons of chard and chunks of chorizo — or you can jumble them all up together, the choice is yours. 

Click here to see Recipe SWAT Team: Chorizo

Ingredients

  • ½ pound fresh chorizo, casings removed
  • 1 tablespoon olive oil
  • ½ red onion, thinly sliced
  • 2 bunches rainbow or Swiss chard, trimmed, stems cut into ½-inch pieces, leaves into 1-inch thick strips
  • ¼ cup water
  • Salt and freshly ground pepper, to taste
  • 1 box pearled couscous, prepared according to package instructions

Directions

Heat a large pan over medium-high heat, when hot, add the chorizo and stir, breaking up the meat with a wooden spoon. Continue to cook until browned all over and mostly cooked through, about 10 minutes. Remove and set aside. 

In the same pan, add the olive oil and then the onion. Stir until softened, about 4-5 minutes. Add the chard stems to the pan first, cooking for about 1-2 minutes until softened. Then add the leaves, tossing to combine all the pieces with the oil and onions. Add the water and partially cover with a lid, lowering the heat to medium. Stir occasionally and cook until wilted and tender, about 6-8 minutes.

Add the chorizo to the pan, stir to combine and cook for about 3-4 minutes more until warmed through. Season with salt and pepper and serve over pearled couscous. 

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.