Chargrilled Pumpkin & Chorizo Couscous
with Lemon Yoghurt & Parsley
Here’s another epic BBQ feast to spice up your mealtime. Packed with smokey chorizo, pumpkin, and a zesty dollop of lemon yoghurt, this heartwarming bowl of fluffy couscous is piled high with colours and flavours. Tear over some fresh parsley and dig in! No BBQ? Follow along with our stovetop method.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Couscous
(Contains: Wheat, Gluten; )
200 g
Mild Chorizo
1 packet
Baby Spinach Leaves
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Peeled Pumpkin Pieces
1 packet
Roasted almonds
(Contains: Almond; )
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. • Zest lemon to get a pinch and slice in half. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.
• In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Spread peeled pumpkin pieces over a microwave-safe plate. Cover with a damp paper towel. Microwave pumpkin on high, 5 minutes. • Drain any excess liquid. Brush both sides with olive oil and season with salt and pepper. • When BBQ is hot, grill pumpkin, until browned and tender, 4-5 minutes each side. Transfer to a plate, drizzle over the honey and set aside. No BBQ? Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, grill mild chorizo until charred and cooked through, 4-6 minutes either side. • Grill lemon, cut side down, until charred, 2-3 minutes. No BBQ? Roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chorizo until golden, 8 minutes. No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• Roughly chop grilled chorizo and roasted almonds. • To the bowl with the couscous, add chorizo, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide chorizo couscous between bowls. • Top with chargrilled pumpkin. • Drizzle over lemon yoghurt and tear over parsley and sprinkle with roasted almonds to serve. Enjoy!
