July 12, 2014

Chorizo and Cous Cous Romaine Wraps


I'm going to talk about Mexican food...again. Once again I'm going to tell you how much I love it. Once again I'm going to tell you that I have a slight obsession with it. 

I LOVE IT. 

Once again I'm going to show you all the Mexican things I've made here on Holly's Pantry: Spicy Black Bean and Corn Salsa, Shredded Chicken and Jalapeno Quesadilla, Strawberry Guacamole and Simple Salsa, and Blazin' Barbecued Mexican Corn on the Cob.

See? All delicious things and all Mexican inspired. 


I think of these wraps as face food. Face food? What the fudge is that? Let me tell you: face food is food that you just want to stuff in your face. I call sushi face food, too. I  want all of the sushi in my face. 

Do you feel like you know me better now? Face food...brought to you by Holly. 


These wraps are great. You should invite over a group of friends and make this to feed their faces. You should also make some guacamole, buy a big bag of tortilla chips and chill a few beers. 

YOU SHOULD HAVE A PARTY...and serve these chorizo and cous cous romaine wraps. 

Enjoy,

Holly, x


Let's start with the cous cous: place it in a large bowl and sprinkle over the chicken stock cube. Just cover the cous cous with boiling water. Stir and cover with cling film. 

This is the easiest way to cook cous cous...always in a large bowl and always just cover the grain with boiling water. You'll have perfectly fluffy cous cous erry-time. 


Slice the chorizo into thin-ish slices.


Fry in a pan over a medium to high heat until a little crispy, about 2-3 minutes.


Line a bowl with paper towel, spoon on the chorizo and allow the excess oil to drain off. 


Once the cous cous has absorbed all the stock, fluff it with a fork. 

Squeeze in the juice of 1 lime, salt and pepper and stir. 


Add in the sliced red onion, diced red onion and raisins...stir well and taste for lime juice, salt and pepper. 

You're all ready to eat now: the chorizo is drained and the cous cous is made. 

To serve, separate the romaine lettuce leaves and trim their bottoms. Pile the cous cous in and top with chorizo. 

Customize your wrap with lime juice, grated cheese and hot sauce. 


Recipe, serves 4

300g Cous Cous
1 Chicken or Vegetable Stock Cube
1 Spicy Chorizo, approx. 300g
1 Medium Red Onion
1 Large Red Pepper
1 400g Tin Chick Peas
1 400g Tin Sweatcorn
50g Raisins
1-3 Limes
Salt and Pepper

To Serve,
Limes (above)
Hot Sauce
Shredded Cheese
1-2 Heads Romaine Lettuce 

Place the cous cous in a large bowl, sprinkle over the stock cube and JUST cover with boiling water.
Stir well and cover the bowl with cling film.
Set aside for 3-5 minutes so that the cous cous can absorb the stock.
In the meantime, slice the chorizo and fry over a medium heat until slightly crispy.
Line a bowl with paper towel, spoon the chorizo onto the towel and allow to drain. 
Thinly slice the red onion and dice the red pepper.  
Once the cous cous has absorbed all the stock, fluff it with a fork. 
Squeeze in the juice of 1 lime, a pinch of salt and  pepper and stir. 
Add the sliced red onion, the diced red pepper and the raisins. 
Stir well, taste for lime juice, salt and pepper. 

Assembly

Separate the romaine lettuce leaves and trim the ends. 
Pile the cous cous mix into the romaine leaves, top with some slices of fried chorizo, grated cheese , lime juice and a few dashes of hot sauce. 

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