NZ Chorizo & Feta Quick Pumpkin Couscous
with Dill-Parsley Mayo & Lemon
- Eggs
- Soy
- Milk
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Peeled Pumpkin Pieces
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Couscous
(Contains: Wheat, Gluten; )
200 g
Mild Chorizo
packet
Baby Spinach Leaves
1
Courgette
1
Lemon
1
baby kale
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut courgette into bite-sized chunks. • Place peeled & diced pumpkin and courgette on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, slice lemon into wedges. Cut mild chorizo into 1cm chunks. • Place on a second lined oven tray. Roast until lightly browned and cooked through, 10-15 minutes. Transfer to a paper towel-lined plate.
• While chorizo is roasting, boil the kettle. In a medium bowl, add couscous and a pinch of salt. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Once roast veggies are done, transfer to bowl with couscous and add baby kale and a squeeze of lemon juice. Toss to combine and season to taste. • Divide quick pumpkin couscous between bowls. Top with chorizo and drizzle over dill & parsley mayonnaise. • Crumble over cow's milk feta (see ingredients) and serve with any remaining lemon wedges. Enjoy!
