Paella-Style Double Chorizo Pearl Couscous
with Lemon & Aioli
The quantities provided above are averages only.
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 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
2 packet
Garlic Paste
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Capsicum
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Parsley
1 packet
Soffritto Mix
1
Tomato
500 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Tomato Paste
1
Lemon
Cooking Steps
• Finely chop mild chorizo. • Cut capsicum and tomato into bite-sized chunks. • Slice lemon into wedges.
If you've doubled your chorizo, prepare pan as above. Cook chorizo, in batches, until golden, 8 minutes. Transfer to a bowl, then cook capsicum until tender, 4-5 minutes. Add soffritto mix and tomato and cook the same way as above. Return chorizo to pan.
• Add garlic paste and tomato paste and cook until fragrant, 1 minute. • Add pearl couscous, chicken-style stock powder and the water. Bring to the boil, then reduce to a medium-low heat. • Cover with a lid or foil, then simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Stir in the butter and a good squeeze of lemon juice. Season to taste. Remove from heat.
• Divide paella-style chorizo couscous between bowls. Tear over parsley. • Serve with garlic aioli and any remaining lemon wedges.
