Chargrilled Pumpkin & Chorizo Couscous

Name: Chargrilled Pumpkin & Chorizo Couscous with Lemon Yoghurt & Parsley
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Couscous; 200 g Mild Chorizo; 1 packet Baby Leaves; 1 packet Parsley; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 packet Peeled Pumpkin Pieces; 1 tsp honey; 1 drizzle olive oil; ¾ cup boiling water

with Lemon Yoghurt & Parsley

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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.

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

(Contains: Wheat, Gluten; )

200 g

Mild Chorizo

1 packet

Baby Leaves

1 packet

Parsley

1 sachet

Chicken-Style Stock Powder

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Peeled Pumpkin Pieces

Not included in your delivery

1 tsp

honey

1 drizzle

olive oil

¾ cup

boiling water

Nutrition Values

Calories635 kcal

Energy (kJ)2660 kJ

Fat32.6 g

of which saturates11.6 g

Carbohydrate53 g

of which sugars13.8 g

Dietary Fibre3.7 g

Protein28.9 g

Sodium1410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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. • 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.