Chorizo & Roast Veggie Couscous Toss
with Caramelised Onion & Lemon Yoghurt
From the rich chorizo and pillowy pearl couscous, to the sweet and savoury flavours of the potato and onions, every bite of this Middle Eastern-inspired meal is a delight. Creamy, tangy yoghurt and crunchy, buttery almonds add the finishing touch.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1
potato
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 sachet
vegetable stock powder
1
onion
1 bag
mixed leaves
½
lemon
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Chop cauliflower into small florets. Cut potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Meanwhile, roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 7-8 minutes. Transfer to a plate, leaving the residual chorizo oil in the pan.
While chorizo is cooking, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill saucepan with the boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and rinse couscous, then return to pan. Drizzle with olive oil.
While couscous is cooking, thinly slice onion. Return frying pan with the residual chorizo oil to medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.
Roughly chop mixed leaves. Zest lemon to get a pinch, then slice into wedges. Set aside. In a small bowl, combine Greek-style yoghurt, lemon zest and a drizzle of olive oil. Season to taste, then set aside. In a large bowl, combine couscous, mixed leaves, caramelised onion, chorizo and roast veggies. Stir through flaked almonds and a squeeze of lemon juice. Season to taste.
Divide chorizo and roast veggie couscous toss between bowls. Drizzle with lemon yoghurt. Serve with any remaining lemon wedges.
