Skip to content

Discover the flavours of the Mediterranean with this mix of chorizo, roasted pumpkin and tomatoes, and pearl couscous. 

  • Prep time
    15 mins

  • Serves

  • Cook time
    20 mins

  • Good for
    Lunch, Dinner

Primo Chorizo 2pk 250g

INGREDIENTS Navigation Show below Hide below

  • 1 Primo chorizo thinly sliced 
  • 500 gm Japanese pumpkin seeded, peeled and cut into 1cm pieces
  • 1 punnet of cherry tomatoes
  • 225 gm pearl couscous
  • 1/2 cup chopped flat parsley
  • 1/4 cup lemon juice
  • 1 TBSP extra virgin olive oil
  • 1 TSP smoked paprika
  • Australian salt flakes to season

METHOD Navigation Show below Hide below

  • Preheat oven to 200C. line a baking tray with baking paper

  • Spread the pumpkin on the tray and spray with oil and season

  • Roast for 20 minutes or until tender

  • After 10 minutes of cooking add the cherry tomatoes, then roast together for the remaining 10 minutes

  • Meanwhile, bring 1.5 cups of water to the boil in a medium pot

  • Add the couscous and cover, turn down the heat and cook for 10 minutes or until cooked through and the water is absorbed 

  • Remove from the heat and let sit for 5 minutes. Fluff with a fork

  • Heat a non-stick frying pan on medium-high heat

  • Add the chorizo and cook for 3-5 minutes or until golden

  • Combine the couscous, pumpkin, tomatoes, chorizo and parsley in a large bowl

  • Whisk the lemon juice, oil and paprika in a jug

  • Season

  • Pour the dressing over the salad and toss gently to combine

to buy



Stay connectedAdd us on your social feeds for exciting recipes, the latest news and information