One-Pot Chorizo & Cherry Tomato Stew

Name: One-Pot 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

with Couscous & Parsley

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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.

Allergens:

Hvede

•Gluten

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: Hvede, Gluten; )

200 g

Mild Chorizo

1 packet

baby leaves

1 packet

Parsley

Nutrition Values

Calories575 kcal

Energy (kJ)2410 kJ

Fat26.6 g

of which saturates10.1 g

Carbohydrate51.5 g

of which sugars15.1 g

Dietary Fibre8 g

Protein27.9 g

Sodium1800 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

•Saucepan

Cooking Steps

• Boil the kettle. • Thinly slice leek. • 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, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• 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!