Dinner and lunch: chorizo sausages & herby couscous + chorizo & squash salad
Prep
10 mins
Cook
50 mins
Servings
2
Difficulty
Medium
Here's a brilliant recipe that makes two completely different meals from one batch of cooking, so you're basically getting double the bang for your buck. I've paired chorizo sausages with herby couscous for a warm, comforting dinner, then used the same sausages again with roasted butternut squash for a vibrant lunch salad the next day. The beauty of this is you prep everything at once in about ten minutes, then let the oven do most of the work. Butternut squash is packed with beta carotene which supports your immune system, and the whole thing comes together in under an hour. It's simple, economical, and absolutely delicious.
Ella x
Ingredients
- 1essential butternut squash(deseeded and cut into 1-2cm thick slices)
- 1 tspfennel seeds
- 1 tspcumin seeds
- 10sage(leaves)
- 6garlic cloves(crushed)
- 3 tbspolive oil
- 400 gramschorizo sausages
- ½ tsphot paprika
- 100 gramsessential couscous
- 3 tbspnatural yogurt
- ½lemon(zest and juice)
- 25 gramsflat leaf parsley(leaves chopped)
- 2 tbspolive oil
- 2 tspcider vinegar
- 1 tspdijon mustard
- 1salt and pepper(to season)
- 90 gramsrocket
- 250 gramsbeluga lentils
- 1lemon juice(to drizzle)
Detail level
Instructions
- 1
FOR THE CHORIZO SAUSAGES WITH ROASTED SQUASH AND HERBY COUSCOUS Preheat the oven to 220˚C, gas mark 7. Over 2 baking trays, toss together the squash, fennel and cumin seeds, sage, most of the garlic and 1½ tbsp oil; season and tuck in the sausages. Roast for 45-50 minutes until golden and cooked through.
- 2
Meanwhile, heat ½ tbsp oil and the paprika in a small frying pan for 1 minute until fragrant; set aside. Cook the couscous according to pack instructions, stir through the paprika oil, season then cover until ready to serve. In a small bowl, mix together the yogurt, remaining 1 tbsp oil, lemon zest and juice and the reserved garlic.
- 3
Stir the parsley through the couscous, then pile onto 2 plates. Set aside and chill 2 sausages and ½ the squash for tomorrow. Divide the remaining roast vegetables and sausages between the plates. Drizzle over the dressing and serve.
- 4
FOR THE CHORIZO & SQUASH SALAD Mix together the olive oil, cider vinegar and Dijon mustard to make a dressing; season. Chop the reserved squash and sausages into chunks and toss with the rocket, cooked beluga lentils and the dressing; drizzle with lemon juice.
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