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

4 out of 5 stars(1) Rate this recipe
  • 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

  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.

Nutritional

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

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Overall rating (4/5)

4 out of 5 stars1 rating