Pearl couscous with roasted pumpkin and chorizo

Name: Pearl couscous with roasted pumpkin and chorizo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500g Kent pumpkin, peeled, seeded, cut into 1cm pieces; 2 large zucchini, cut into 1cm pieces; 225g pearl couscous; 1 chorizo, thinly sliced; 1/2 cup chopped fresh coriander; 60ml (1/4 cup) lemon juice; 1 tbsp extra virgin olive oil; 1 tsp smoked paprika; Salt, to season

4.8

(20)

www.taste.com.au

Your recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $12.34 /serving

Author : Michelle Southan

budget friendly family friendly meat

Pearl couscous with roasted pumpkin and chorizo

Ingredients

Remove All · Remove Spices · Remove Staples

500 grams Kent pumpkin, peeled, seeded, cut into 1cm pieces2 large zucchini, cut into 1cm pieces225 grams pearl couscous1 chorizo, thinly sliced1/2 cup chopped fresh coriander60 milliliters (1/4 cup) lemon juice1 tbsp extra virgin olive oil1 tsp smoked paprikaSalt, to season

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.

Step 2

Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.

Step 3

Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.