Save to your scrapbook

    Chorizo sausages with roasted squash and herby couscous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chorizo sausages with roasted squash and herby couscous

    Chorizo brings a touch of spice to this dish but for extra kick, add a pinch of chilli flakes before roasting the squash. 

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 2


    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 pack 6 pork chorizo sausages
    ½ tsp hot paprika
    100g essential couscous
    3 tbsp natural yogurt
    ½ lemon, zest and juice
    25g pack flat leaf parsley, leaves chopped 


    1. 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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars