Easy One-Pot Cheesy Chorizo & Cherry Tomato Stew

Name: Easy One-Pot Cheesy Chorizo & Cherry Tomato Stew with Israeli Couscous & Parsley
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 leek; 1 packet Mild Chorizo; 1 packet Soffritto Mix; 1 sachet Garlic & Herb Seasoning; 1 tin tinned cherry tomatoes; 1 tsp brown sugar; 20 g butter; 1 packet Israeli couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 packet Baby Leaves; 1 packet parsley; 1 packet Grated Parmesan Cheese

with Israeli Couscous & Parsley

4.5(45)

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Calories

:

551 kcal

Protein

:

27.5g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten

A saucy chorizo stew with soffritto and leek does wonders to add flavour on top of fluffy and soft couscous. Serving up chorizo and couscous together brings a balance to dinner time that we crave. *We’ve replaced the couscous in this recipe with Israeli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

leek

1 packet

Mild Chorizo

1 packet

Soffritto Mix

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

1 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

vegetable stock powder

1 packet

Baby Leaves

1 packet

parsley

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

¾ cup

boiling water

Nutrition Values

Energy (kJ)2305 kJ

Calories551 kcal

Fat37.8 g

of which saturates17.7 g

Carbohydrate21 g

of which sugars17 g

Protein27.5 g

Sodium2095 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.

Utensils

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. • Thinly slice leek. • Thinly slice mild chorizo into half-moons.

2

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chorizo and leek until browned, 3-4 minutes. • Add soffritto mix and cook until tender, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar, butter and a splash of water. Simmer, crushing tomatoes with the back of a spoon, until slightly reduced, 2-3 minutes. Season to taste.

3

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chorizo and leek until browned, 3-4 minutes. • Add soffritto mix and cook until tender, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar, butter and a splash of water. Simmer, crushing tomatoes with the back of a spoon, until slightly reduced, 2-3 minutes. Season to taste.

4

• Remove the pan of stew from heat, then add baby spinach leaves and stir until wilted. • Divide couscous between bowls. Top with chorizo and cherry tomato stew. • Tear over parsley and sprinkle with grated Parmesan cheese to serve. Enjoy!