Easy Baked Chorizo Pearl Couscous
with Chargrilled Capsicum & Fetta
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!
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.
1 packet
mild chorizo
1 punnet
cherry tomatoes
1 packet
pearl couscous
(ContainsGluten)½ packet
chicken stock pot
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
chargrilled capsicums
1 packet
fetta cubes
(ContainsMilk)1 packet
chopped veggie mix
Not included in your delivery
olive oil
1.5 cup
boiling water
• 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.