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.
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.
Ingredients
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 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
Utensils
Instructions
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.
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.
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).
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.
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.
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!
