Community Recipe: Roasted Veg And Chorizo Cous Cous

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!

Ingredients

  • 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
roast

Step 1

Roast

• 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

Step 2

Heat

• 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.)

Step 3

Fry

• 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.

combine

Step 4

Combine

• 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!