Name: One-Pot Cheesy Chorizo & Cherry Tomato Stew with Couscous & Parsley
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Soffritto Mix; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 tin Tinned Cherry Tomatoes; 1 packet Couscous; 200 g Mild Chorizo; 1 packet baby leaves; 1 packet Parsley; 1 packet Grated Parmesan Cheese

HelloFresh

Recipes

Mediterranean Recipes

One-Pot Cheesy Chorizo & Cherry Tomato Stew

with Couscous & Parsley

Get up to $175 off

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Soffritto Mix

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 tin

Tinned Cherry Tomatoes

1 packet

Couscous

(Contains: Wheat, Gluten; )

200 g

Mild Chorizo

1 packet

baby leaves

1 packet

Parsley

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Nutrition Values

Calories624 kcal

Energy (kJ)2610 kJ

Fat30.1 g

of which saturates12.4 g

Carbohydrate51.5 g

of which sugars15.1 g

Dietary Fibre8 g

Protein32 g

Sodium1910 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.

Cooking Steps

• Boil the kettle. • 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 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!