Comforting Chorizo & Cherry Tomato Stew
with Couscous & Parsley- Gluten(Wheat)
- Milk
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.
Ingredients
1
leek
1 packet
Mild Chorizo
1 bag
Soffritto Mix
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 bag
baby spinach leaves
1 bag
parsley
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. Thinly slice mild chorizo into half-moons.
• 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.
• Meanwhile, place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Remove the saucepan 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 to serve. Enjoy!
