Pearl Couscous With Roasted Pumpkin And Chorizo

Pearl couscous with roasted pumpkin and chorizo


  • 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.


Lemon and Artichoke Couscous with Shrimp

Lemon and Artichoke Israeli Couscous with Shrimp |


Lemon and Artichoke Couscous with Shrimp

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4


  • 2-1/4 cups less-sodium chicken broth
  • 1-1/2 cups Israeli (pearl) couscous
  • 1 tablespoon olive oil or butter
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 can (14 ounces) artichoke quarters, drained
  • 1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
  • 1/4 teaspoon ground black pepper
  • Pinch of red pepper flakes
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 tablespoon roughly chopped fresh dill
  • 1 tablespoon roughly chopped fresh parsley
  • 1/3 cup shaved Parmesan cheese, for garnish


  1. In medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.
  3. Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.

This recipe originally appeared here on the Naturebox blog.