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Peri Peri Squash and Chorizo on Tomato Zhoug Couscous
Peri Peri Squash and Chorizo on Tomato Zhoug Couscous

Peri Peri Squash and Chorizo on Tomato Zhoug Couscous

with Soured Cream and Greek Style Cheese

Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for soaking into tender butternut squash for this veg-packed dinner. Zhoug (pronounced zoog) is used here to flavour the couscous for a spicy kick.

Tags:
Extra spicy
Allergens:
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

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove**

10 grams

Vegetable Stock Paste

120 grams

Couscous

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

37 grams

Red Pepper Chilli Jelly

45 grams

Zhoug Style Paste

75 grams

Soured Cream

(Contains: Milk)

100 grams

Greek Style Salad Cheese

(Contains: Milk)

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Boiled Water for the Couscous

Nutritional information

Energy (kJ)3912 kJ
Energy (kcal)935 kcal
Fat46.7 g
of which saturates19.4 g
Carbohydrate96.3 g
of which sugars36.9 g
Dietary Fibre11.1 g
Protein33.4 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Garlic Press
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, 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.

Finish the Prep
3

While the butternut roasts, boil a half-full kettle.

Quarter the baby plum tomatoes. Halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). 

Couscous Time
4

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, 8-10 mins.

Add the garlic and sugar (see pantry for amount) to the onion 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, 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.

When the butternut has 5 mins remaining, 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 zhoug style paste and baby plum tomatoes.

Serve Up
6

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

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

Enjoy! 

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