Chorizo sausages with roasted squash and herby couscous

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

Name: Dinner and lunch: chorizo sausages & herby couscous + chorizo & squash salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 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; 400 g chorizo sausages; ½ tsp hot paprika; 100 g essential couscous; 3 tbsp natural yogurt; ½ lemon, zest and juice; 25 g flat leaf parsley, leaves chopped

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.

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Serves2
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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Ingredients

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

Method

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.
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.
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.
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.