Chorizo & Mediterranean Pearl Couscous
with Balsamic Rocket & Goat Cheese- Milk
- Wheat
- Gluten
Tonight’s pearl couscous is packed with smokey, comforting Mediterranean flavours like chorizo and capsicum. It’s hearty and cosy - all it needs is a drizzle of balsamic and a sprinkle of crumbly goat cheese to round out the perfect meal!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Goat Cheese
(Contains: Milk; )
1
Capsicum
200 g
Mild Chorizo
1 packet
Garlic Paste
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Celery
1 packet
Tomato Paste
1 packet
Rocket leaves
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 tsp
brown sugar
15 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Roughly chop mild chorizo (see ingredients) and capsicum.
• Grate carrot.
• Finely chop celery.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the
boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and set
aside in a bowl with a drizzle of olive oil.
• Return saucepan to a high heat with a drizzle of olive oil.
• When oil is hot, cook chorizo and capsicum until browned, 3-4 minutes.
• Add carrot and celery and cook until tender, 3-4 minutes.
• Stir in garlic paste, tomato paste and herb & mushroom seasoning and
cook until fragrant, 1 minute.
• Add the water and brown sugar and bring to the boil. Reduce heat to
medium and simmer until slightly reduced, 3-4 minutes.
• Add cooked couscous and the butter, stirring to coat, 1 minute. Remove
pan from heat and season to taste with salt and pepper.
• Meanwhile, in a large bowl, combine rocket leaves with a drizzle of
balsamic vinegar and olive oil.
• Divide chorizo and Mediterranean pearl couscous between bowls.
• Serve with balsamic rocket and a crumble of goat cheese (see ingredients). Enjoy!
