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pearl couscous with roasted pumpkin and chorizo

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

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

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Instructions

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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.