HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Baked Chorizo Pearl Couscous
Easy Baked Chorizo Pearl Couscous

Easy Baked Chorizo Pearl Couscous

with Chargrilled Capsicum & Fetta

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This colourful and nourishing bowl of delights is loaded with veggies and pearl couscous for a satisfying weeknight meal. There's minimal prep work because most of the magic of this dish is done in the oven!

Tags:Quick Prep

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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

mild chorizo

1 punnet

cherry tomatoes

1 packet

pearl couscous


½ packet

chicken stock pot

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

chargrilled capsicums

1 packet

fetta cubes


1 packet

chopped veggie mix

Not included in your delivery

olive oil

1.5 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2746 kJ
Fat32.5 g
of which saturates13.2 g
Carbohydrate48.2 g
of which sugars12.5 g
Protein38.3 g
Sodium2748 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. • Cut mild chorizo into thin half-moons.


• In a baking dish, combine chorizo, chopped veggie mix, cherry tomatoes and a drizzle of olive oil. • Bake until starting to brown, 12-15 minutes. Remove from oven. • Boil a kettle of water.


• Add boiling water (1 1/2 cups for 2 people / 2 1/2 cups for 4 people), pearl couscous, chicken stock pot (see ingredients) and garlic & herb seasoning to the baking dish. Stir to combine. • Cover tightly with foil and bake until the liquid is absorbed and the pearl couscous is tender, 12-20 minutes. • Remove from the oven and stir through the baby spinach leaves.


• Divide the baked chorizo pearl couscous between bowls. • Top with the chargrilled capsicum strips and crumbled fetta cubes.