Chorizo & corn salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat frying pan to medium high heat. Brush corn with oil and cook, turning for 12 minutes or until tender and charred. Sweet aside this cool then cut off kernels.

Step 2

Meanwhile heat 1 tbsp oil in saucepan over medium high heat. Cook couscous, stirring for 1 minute. Add 2 cups for boiling water. Reduce heat to low and simmer for 10 minutes of until liquid is absorbed and couscous is tender.

Step 3

In frying pan, cook chorizo until crispy. Remove with tongs to plates lined with paper towel. Transfer chorizo oil to heatproof jug and mix in like juice and season.

Step 4

Combine ingredients and serve with oil dressing.