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.
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 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.
Typical values per serving when made using specific products in recipe
Energy | 3,278kJ/ 785kcals |
|---|---|
Fat | 41g |
Saturated Fat | 12g |
Carbohydrates | 58g |
Sugars | 16g |
Fibre | 13g |
Protein | 38g |
Salt | 1.8g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
