One-Pot Chorizo & Cherry Tomato Stew
with 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.
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 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 tin
Tinned Cherry Tomatoes
1 packet
Couscous
(Contains: Wheat, Gluten; )
200 g
Mild Chorizo
1 packet
Parsley
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Baby Spinach Leaves
1 packet
Leek
Nutrition Values
Utensils
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 sliced leek until browned, 4-6 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 and crumble over some cow's milk fetta to serve. Enjoy!
