Pearl Couscous With Roasted Pumpkin And Chorizo

Pearl couscous with roasted pumpkin and chorizo

http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo

Ingredients

  • 500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
  • 2 large zucchini, cut into 1cm pieces
  • 225g pearl couscous
  • 1 chorizo, thinly sliced
  • 1/2 cup chopped fresh coriander
  • 60ml (1/4 cup) lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  1. Step 1

    Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.

  2. Step 2

    Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.

  3. Step 3

    Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.