Gabriel Gaté’s Festive Pearl Couscous with Chorizo and Cherry Tomatoes

Gabriel Gaté's Festive Pearl Couscous with Chorizo and Cherry Tomatoes
This delicious preparation is a great side dish for a Christmas roast.
These ingredients serves 4-6. If cooking for more please increase ingredients as required.
4-6 Servings


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 300g cooking chorizo, peeled and diced
  • 100g sliced mushrooms
  • 250g Blu pearl couscous
  • 4 cups chicken stock or other stock
  • 200g peas
  • freshly ground black pepper
  • 16 cherry tomatoes
  • 3 tbsp grated parmesan
  • 3 tbsp chopped parsley


Heat the olive oil in a non-stick saucepan. Stir in the onion and cook for a few minutes on medium heat. Add the chorizo, stir for 1 minute, then add the mushrooms and stir for another minute. Add the couscous and stir well.

Add the hot stock and the peas then season with pepper. Bring to a simmer, cover with a lid and cook on low heat for about 9 minutes.

Place the tomatoes on an oven tray and cook under a hot grill for a few minutes. It’s best if the tomatoes remain firm.

Stir the parmesan cheese into the couscous then transfer to a serving dish. Serve garnished with cherry tomatoes and chopped parsley.

Bon appétit and merry Christmas!