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Skinny Spanish Couscous (2-3 Servings)


1 pack of Skinny Pasta Couscous

200 grams chopped chorizo

1 large red pepper

2 tablespoons smoked paprika

1 teaspoon chopped garlic

1 teaspoon chopped red chili (optional)

1 lemon wedge

Salt & pepper to taste

Handful finely chopped parsley to garnish


Rinse the Skinny Pasta in cold water and drain.

Add to a pan on medium to high heat and dry fry until any excess water has evaporated.

Add the smoked paprika, salt to taste, and a generous squeeze of lemon. Stir well and set aside in a bowl. In the same pan, add a drizzle of oil and gently saute the garlic on medium heat. The leftover paprika bits will flavor the oil beautifully. Add the red pepper and chorizo and saute until the peppers are soft and the chorizo is crispy. Add the flavored Skinny Pasta back into the pan along with fresh chopped chili, salt & pepper to taste and heat together for a minute or two. Finish with a last generous squeeze of lemon and the chopped parsley. This dish is best eaten fresh, so serve immediately and enjoy!

TIP: Do not add oil to the pan when frying the couscous. A “dry fry” will evaporate any excess water and improve the consistency of the dish.

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