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    Chorizo sausages with roasted squash and herby couscous

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    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

    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
    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 

    Method

    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. 

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

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