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Pearl couscous with roasted pumpkin and chorizo
Pearl couscous with roasted pumpkin and chorizo
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spanish-inspired couscous with sweet pumpkin and spicy chorizo.
Ingredients:
  • 500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
  • 2 large zucchini, cut into 1cm pieces
  • 225g pearl couscous
  • 1 chorizo, thinly sliced
  • 125.00 ml chopped fresh coriander
  • 60ml (1/4 cup) lemon juice
  • 18.20 gm extra virgin olive oil
  • 2.50 gm smoked paprika
  • Salt, to season
Instructions:
  • Preheat your oven to 200C. Line a baking tray with parchment paper. Arrange the pumpkin and zucchini on the tray, then spray with oil and season to taste. Roast for 20 minutes, or until the vegetables are tender.
  • Cook the couscous in boiling water until tender, then drain. Next, heat a non-stick frying pan over medium-high heat and stir in the chorizo until golden, about 3-5 minutes.
  • In a large bowl, mix together couscous, pumpkin, zucchini, chorizo, and coriander. In a separate container, whisk lemon juice, oil, and paprika. Season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine.

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