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Chorizo & pumpkin stew with buttered couscous

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Mix together the couscous, warm water and ½ tspn salt in a large bowl. Set aside for 10 mins.
  • Add 2 tbsp oil and rub in with your fingers. Then transfer the couscous into a baking tray and dot with butter. Tightly cover with kitchen foil and cook in the top of the oven for about 15 mins.
  • At the same time, heat a little oil in a heavy-bottomed pot and quickly fry the chorizo until some red oil is released. Remove.
  • Add a little more oil to the pot, if needed, and gently sauté the onion and garlic until tender.
  • Then add the pumpkin, stock, tomatoes and seasonings. Stir and bring to the boil.
  • Return the chorizo with 1 tbsp chopped parsley. Turn the heat down and gently simmer until the pumpkin is tender. Taste for seasoning.
  • When ready, fluff up the couscous with a fork and mound in individual flat soup bowls. Top with a generous amount of the stew and serve with a sprinkling of parsley.

Ingredients

  • 350 gm instant couscous, rinsed & drained well
  • 400 ml warm water
  • sea salt & freshly ground pepper
  • olive oil
  • 25 gm butter, evenly cubed
  • 2-3 chorizo (or good flavoured pork sausage), thickly sliced
  • 1 large onion, finely chopped
  • 1 large garlic clove, crushed
  • 1 butternut pumpkin, peeled & evenly cubed
  • 1 cup chicken stock
  • 1 can diced tomatoes
  • 3 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm