Waitrose and Partners
Chorizo sausages with roasted squash and herby couscous

Dinner and lunch: chorizo sausages & herby couscous + chorizo & squash salad

Dinner: Chorizo sausages with roasted squash & herby couscous

Lunch: Chorizo & squash salad 

Roast the vegetables and sausages in one go, then set aside half for the next day so you can make a salad for lunch. Chorizo brings a touch of spice to this dish but for extra kick, add a pinch of chilli flakes before roasting the squash.

You'll find the nutrition for the chorizo sausages with roasted squash and herby couscous below. Per serving of chorizo & squash salad, it's 2602kJ/624kcals/33g fat/7.8g saturated fat/43g carbs/12g sugars/13g fibre/32g protein/1.1g salt.     

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


For the chorizo sausages with roasted squash and herby couscous

  • 1 small essential butternut squash, deseeded and cut into 1-2cm thick slices
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 10 sage leaves
  • 6 garlic cloves, crushed
  • 3 tbsp olive oil
  • 400g chorizo sausages
  • ½ tsp hot paprika
  • 100g essential couscous
  • 3 tbsp natural yogurt
  • ½ lemon, zest and juice
  • 25g flat leaf parsley, leaves chopped

For the chorizo & squash salad

  • 2 tbsp olive oil
  • 2 tsp cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper, to season
  • 90g rocket
  • 250g cooked beluga lentils
  • Lemon juice, to drizzle


  1. FOR THE CHORIZO SAUSAGES WITH ROASTED SQUASH AND HERBY COUSCOUS Preheat the oven to 220˚C, gas mark 7. Over 2 baking trays, toss together the squash, fennel and cumin seeds, sage, most of the garlic and 1½ tbsp oil; season and tuck in the sausages. Roast for 45-50 minutes until golden and cooked through.

  2. Meanwhile, heat ½ tbsp oil and the paprika in a small frying pan for 1 minute until fragrant; set aside. Cook the couscous according to pack instructions, stir through the paprika oil, season then cover until ready to serve. In a small bowl, mix together the yogurt, remaining 1 tbsp oil, lemon zest and juice and the reserved garlic.

  3. Stir the parsley through the couscous, then pile onto 2 plates. Set aside and chill 2 sausages and ½ the squash for tomorrow. Divide the remaining roast vegetables and sausages between the plates. Drizzle over the dressing and serve.

  4. FOR THE CHORIZO & SQUASH SALAD Mix together the olive oil, cider vinegar and Dijon mustard to make a dressing; season. Chop the reserved squash and sausages into chunks and toss with the rocket, cooked beluga lentils and the dressing; drizzle with lemon juice.


Typical values per serving when made using specific products in recipe


3,278kJ/ 785kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating