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Peri Peri Squash and Chorizo on Caramelised Onion Couscous
Peri Peri Squash and Chorizo on Caramelised Onion Couscous

Peri Peri Squash and Chorizo on Caramelised Onion Couscous

with Spicy Herb Soured Cream and Greek Style Cheese

This Peri Peri Squash and Chorizo on Caramelised Onion Couscous is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Extra spicy
Allergens:
Celery
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Peri Peri Seasoning

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove**

10 grams

Vegetable Stock Paste

(Contains: Celery)

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

50 grams

Zhoug Style Paste

75 grams

Soured Cream

(Contains: Milk)

37 grams

Red Pepper Chilli Jelly

25 grams

Sun-Dried Tomato Paste

100 grams

Greek Style Salad Cheese

(Contains: Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar

220 milliliter(s)

Boiled Water for the Couscous

Nutritional information

Energy (kJ)4026 kJ
Energy (kcal)962 kcal
Fat49.7 g
of which saturates20.2 g
Carbohydrate95.9 g
of which sugars35.3 g
Protein33.6 g
Salt6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grater
Kettle
Medium Saucepan
Lid
Medium Bowl

Instructions

Prep the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.

Get Roasting
2

Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning (add less if you'd prefer things milder), then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Cook the Chorizo
3

While the butternut roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once browned, set aside.

Halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). Boil a half-full kettle.

 

Couscous Time
4

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the garlic and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Next, pour in the boiled water for the couscous (see pantry for amount) and veg stock paste.

Bring to the boil, then remove from the heat. Stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Spice up the Squash
5

Meanwhile, in a medium bowl, mix together the zhoug style paste (add less if you'd prefer things milder) and soured cream. 

When the butternut has 5 mins left, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.

When ready, fluff the couscous up with a fork and stir through the sun-dried tomato paste.

Serve Up
6

Share your caramelised onion couscous between your bowls, then top with the chorizo and peri peri butternut squash.

Finish by dolloping on the zhoug cream and crumbling over the Greek style salad cheese.

Enjoy! 

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