Chorizo and Pesto Butter Bean Jumble
with Pearl Couscous, Tomato and Greek Style Cheese0.0(0)
Calories
:
898 kcalProtein
:
33.4g proteinTotal
:
15 minutesDifficulty
:
Easy Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Mustard
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat, Mustard, Soya, May contain traces of allergens)
1 carton(s)
Butter Beans
1 unit(s)
Lemon
2 unit(s)
Medium Tomato
90 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Peri Peri Seasoning
(Contains: Mustard, Soya, May contain traces of allergens, Cereals containing gluten, Milk, Sulphites, Wheat, Barley, Celery)
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts, May contain traces of allergens, Peanut)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
Nutritional information
Energy (kJ)3758 kJ
Energy (kcal)898 kcal
Fat39.6 g
of which saturates12.2 g
Carbohydrate85.8 g
of which sugars20 g
Dietary Fibre16.3 g
Protein33.4 g
Salt5.5 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Sieve
•Medium Saucepan
•Chopping Board
•Knife
•Large Frying Pan
•Large Salad Bowl
Instructions
1
- Bring a medium saucepan of water to the boil with 0.5 tsp salt for the giant couscous.
- Pour the boiled water into a medium saucepan on medium-high heat. Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
- Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
2
- Meanwhile, cut the lemon into wedges. Drain the butterbeans. Cut the tomato into 2cm chunks
- Heat a drizzle of oil in a large saucepan on medium-high heat.
- Once hot, add the chorizo and fry, 4-5 mins.
- Once crispy, add the peri peri seasoning and drained butterbeans.
- Stir-fry until coated and warmed through, 1-2 mins.
- Drizzle in the honey (see pantry for amount). Season with salt and pepper and toss until all coated and combined.
3
- Meanwhile, in a large salad bowl, combine the tomatoes, pesto, sugar and olive oil for the dressing (see pantry for both).
- Add in a good squeeze of lemon, season with salt and pepper. Mix well.
- Once cooked add the cooked pearl couscous, chorizo and butterbeans, to the tomato bowl.
- Crumble in the Greek style salad cheese and toss to combine. Season with salt and pepper.
4
- When everything's ready, share the jumble between serving bowls.
- Top with a handful of rocket and drizzle a little olive oil over the leaves.
- Serve with any remaining lemon wedges for squeezing over to finish.
Enjoy!
