One-Pan Spanish Chorizo & Couscous Stew
with Aioli & Lemon
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Soffritto Mix
1
Tomato
1
Capsicum
200 g
Mild Chorizo
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Tomato Paste
1 packet
Parsley
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lemon
Nutrition Values
Cooking Steps
• Finely chop mild chorizo (see ingredients). Roughly chop capsicum and tomato. Slice lemon into wedges.
• Heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chorizo and capsicum until browned, 3-4 minutes. • Add soffritto mix and tomato and cook until tender, 2-3 minutes.
• Add garlic paste and tomato paste to the pan and cook until fragrant, 1 minute. • Add Israeli couscous, chicken-style stock powder and the water. Bring to the boil, then reduce heat to medium-low. • Cover the pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Add the butter and a good squeeze of lemon juice. Stir and season to taste.
• Divide Spanish chorizo and couscous stew between bowls. • Tear over parsley leaves. • Serve with garlic aioli and any remaining lemon wedges. Enjoy!
