Spiced Chorizo & Tomato Couscous
This dish of Spanish chorizo with couscous and Moroccan spice mix, ras el hanout, is a delicious example of how Spanish cuisine has been influenced by North African ingredients. The bright red colour and distinctive smoky flavour of traditional Spanish chorizo comes from pimento (a.k.a. smoked paprika)
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Rinse the lentils in a sieve under cold running water
Add them to a medium pot with 500ml [1L] water
Bring to a boil over a high heat
Once boiling, reduce the heat to medium and continue to cook for 20-25 min or until tender
Meanwhile, heat a large wide-based pan (with a matching lid) over a medium-low heat
Slice the chorizo in half lengthways
Once hot, add the chorizo and cook for 4 min or until golden oil has been released
Meanwhile, peel and finely slice the red onion[s]
Boil a kettle
Transfer the cooked chorizo (use a slotted spoon if you have one) to a bowl, leaving the oil in the pan
Return the pan to a medium-low heat and add the red onion
Cook the red onion for 3 min or until starting to soften and turn translucent
Tip: Add more olive oil if the onion looks dry
Meanwhile, slice the cherry tomatoes in half
Add the halved tomatoes to the red onions for a further 3-5 min
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the stock cube[s] in 320ml [640ml] boiled water
Add the garlic, ras el hanout and bay leaf[ves] to the onion and stir for 1 min
Add the couscous to the pan and stir for a further 1 min
Add the stock and mix well
Bring to a boil over a high heat, then reduce the heat to low, cover and cook for 5-10 min or until the couscous is tender and the water has absorbed
Meanwhile, chop the parsley finely, including the stalks
Once the couscous is cooked, remove the lid and add the cooked, drained lentils and chorizo
Cover and cook for a couple of min further to warm through, adding a few more tbsp of water to prevent drying out
Meanwhile, add the yoghurt to the bowl that had the cooked chorizo in (for added smokiness) with a pinch of salt and pepper
Stir the chopped parsley through the chorizo couscous, taste for seasoning, adding more salt and pepper if needed
Serve with a dollop of yoghurt and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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