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Spiced Chorizo & Tomato Couscous

Spiced Chorizo & Tomato Couscous

Rating
4.5rating out of 5

(570 reviews from our customers)

Prep Time

35 min

Cuisine

Spanish

This dish of Spanish chorizo with couscous and Moroccan spice mix, ras el hanout, is a delicious example of how Spanish cuisine has been influenced by North African ingredients. The bright red colour and distinctive smoky flavour of traditional Spanish chorizo comes from pimento (a.k.a. smoked paprika)

Prep Time

35 min

Cuisine

Spanish

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Giant-couscous
150g giant couscous
Puy-style-lentils
75g puy-style lentils
dried-bay-leaves-(1)
2 dried bay leaves
garlic-clove
1 garlic clove
fresh-parsley
20g fresh parsley
Cherry-tomatoes
125g cherry tomatoes
Natural-yoghurt
120g organic natural yoghurt †
Mini-cooking-chorizo
100g British mini cooking chorizo
Vegetable-stock-cube
1 vegetable stock cube †
Ras-el-hanout
1 tbsp ras el hanout
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 150g giant couscous
  • 75g puy-style lentils
  • Dried bay leaves
  • 1 garlic clove
  • 20g parsley
  • 125g cherry tomatoes
  • 120g natural yoghurt<span class="strong">†</span>
  • 100g British mini cooking chorizo
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp ras el hanout
Typical Values per 100g per serving
Energy 851 kJ
203 kcal
3038 kJ
725 kcal
Fat
of which saturates
7.2 g
2.6 g
25.8 g
9.4 g
Carbohydrate
of which sugars
25.1 g
3.5 g
89.7 g
12.6 g
Fibre 2.3 g 8.4 g
Protein 9.8 g 35.1 g
Salt 1.2 g 4.29 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
150g giant couscous
wheat flour (gluten), water
75g puy-style lentils
puy-style lentils
Dried bay leaves
1 garlic clove
garlic
20g parsley
flat parley (100%)
125g cherry tomatoes
cherry tomatoes
120g natural yoghurt
milk
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spiced Chorizo & Tomato Couscous

Rinse the lentils in a sieve under cold running water

Add them to a medium pot with 500ml [1L] water

Bring to a boil over a high heat

Once boiling, reduce the heat to medium and continue to cook for 20-25 min or until tender

 

2 Spiced Chorizo & Tomato Couscous

Meanwhile, heat a large wide-based pan (with a matching lid) over a medium-low heat

Slice the chorizo in half lengthways

Once hot, add the chorizo and cook for 4 min or until golden oil has been released

3 Spiced Chorizo & Tomato Couscous

Meanwhile, peel and finely slice the red onion[s]

Boil a kettle 

Transfer the cooked chorizo (use a slotted spoon if you have one) to a bowl, leaving the oil in the pan

Return the pan to a medium-low heat and add the red onion

4 Spiced Chorizo & Tomato Couscous

Cook the red onion for 3 min or until starting to soften and turn translucent 

Tip: Add more olive oil if the onion looks dry

Meanwhile, slice the cherry tomatoes in half

Add the halved tomatoes to the red onions for a further 3-5 min

5 Spiced Chorizo & Tomato Couscous

Meanwhile, peel and finely chop (or grate) the garlic 

Dissolve the stock cube[s] in 320ml [640ml] boiled water

Add the garlic, ras el hanout and bay leaf[ves] to the onion and stir for 1 min

6 Spiced Chorizo & Tomato Couscous

Add the couscous to the pan and stir for a further 1 min

Add the stock and mix well

Bring to a boil over a high heat, then reduce the heat to low, cover and cook for 5-10 min or until the couscous is tender and the water has absorbed

7 Spiced Chorizo & Tomato Couscous

Meanwhile, chop the parsley finely, including the stalks

Once the couscous is cooked, remove the lid and add the cooked, drained lentils and chorizo

Cover and cook for a couple of min further to warm through, adding a few more tbsp of water to prevent drying out

8

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Meanwhile, add the yoghurt to the bowl that had the cooked chorizo in (for added smokiness) with a pinch of salt and pepper

Stir the chopped parsley through the chorizo couscous, taste for seasoning, adding more salt and pepper if needed 

Serve with a dollop of yoghurt and enjoy!

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