Easy One-Pot Chorizo & Cherry Tomato Stew
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Easy One-Pot Chorizo & Cherry Tomato Stew

Easy One-Pot Chorizo & Cherry Tomato Stew

with Israeli Couscous & Parsley

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.

We’ve replaced the couscous in this recipe with Israeli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Climate Superstar
Allergens:
Milk
Gluten

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

Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1 packet

Mild Chorizo

1 packet

Soffritto Mix

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

1 packet

baby leaves

1 packet

parsley

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

¾ cup

boiling water

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Nutrition Values

Energy (kJ)2098 kJ
Calories501 kcal
Fat34.3 g
of which saturates15.4 g
Carbohydrate21 g
of which sugars17 g
Protein23.4 g
Sodium1988 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.

Utensils

Large Pan

Instructions

1
1

• Boil the kettle. • Thinly slice leek. • Thinly slice mild chorizo into half-moons.

2
2

• In a medium 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 on medium-high heat, until tender 10-12 minutes. • Drain and return to the pan. Stir through vegetable stock powder and a drizzle of olive oil.

3
3

• Meanwhile, 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.

4
4

• Remove pan from the heat, then add baby leaves and stir until just wilted. • Divide couscous between bowls. Top with chorizo and cherry tomato stew. • Tear over parsley to serve. Enjoy!