Roasted Veg And Chorizo Cous Cous
This Community Recipe was uploaded by the user louise.
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Super simple Cous Cous dish. Of course this dish is super versatile depending on what you like, and If you double up your ingredients, tomorrow's lunch is sorted too!
- 1 stock cube or fresh stock
- 1 courgette
- 5 mushrooms
- 2 red / orange peppers
- 1 red onion
- ½ tsp chilli flakes
- ½ broccoli
- ½ lemon (optional)
- 1 bay leaf
- 2 handfuls of Cous Cous
- 3 dollops natural yoghurt
- 60 g chorizo or bacon
- 2 tbsp paprika
• Dice your veg into big chunks
(If you turn your little broccoli florets upside down and slice down the 'trunk' of the tree, you don't get little green bits everywhere!)
• Place in a tray, cover liberally with oil and sprinkle with your favourite spices. I use paprika and a wimpy amount of chili.
• Roast for 15 mins at 200C.
• Heat up a pan of stock. Enough liquid to cover your cous cous, but don't combine the two just yet.
• I sometimes cheat and make a super quick stock with a mushroom stock cube (make sure it's a nice one!) a bay leaf and a pinch of salt. I was lucky to have been given some dried mushrooms so at this point I dropped them in the stock.
•Bring to a boil and simmer for 10 mins.
• Pour the hot liquid over your Cous Cous in a bowl and pop a plate over the top to retain the heat. Only use enough water to just submerge the Cous Cous.when the water has gone, the Cous Cous is cooked
( Usually 60-80g grams of dry Cous Cous will be enough per person. Roughly speaking, Cous Cous will double in size when cooked.)
• Place a dry pan on a medium heat.
• Fry your chorizo or bacon, remove from the pan when cooked but leave the leftover fat in the pan.
• Lay your mushrooms into the pan, allowing the chorizo / bacon fat to act as a cooking oil.
• Fry on a high heat without burning, and try not to agitate your mushrooms to allow them to colour up.
• When your Cous Cous has soaked up all the stock it is cooked. Check the seasoning and add salt if necessary.
• Add a squeeze of lemon, a glug of olive oil and any fresh chopped herbs to your Cous Cous, and run a fork through to break up any clumps.
• Combine the roasted veg, fried mushrooms and chorizo to your Cous Cous in a big bowl. Optional - it's nice to finish with a handful or roasted nuts, raisins and 1 or 2 finely sliced, raw spring onions.
• Dollop or drizzle some natural yoghurt to serve.
Hungry for more? Try one of these!