Easy One-Pot Chorizo & Cherry Tomato Stew
with Israeli Couscous & Parsley
A saucy chorizo stew with soffritto and leek does wonders to add flavour on top of fluffy and soft couscous. Serving up chorizo and couscous together brings a balance to dinner time that we crave.
We’ve replaced the couscous in this recipe with Israeli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1 packet
Mild Chorizo
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. • Thinly slice mild chorizo into half-moons.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. • Bring to the boil, then simmer, uncovered on medium-high heat, until tender 10-12 minutes. • Drain and return to the pan. Stir through vegetable stock powder and a drizzle of olive oil.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over high heat. Cook chorizo and leek until browned, 3-4 minutes. • Add soffritto mix and cook until tender, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar, butter and a splash of water. Simmer, crushing tomatoes with the back of a spoon, until slightly reduced, 2-3 minutes. Season to taste.
• Remove pan from the heat, then add baby leaves and stir until just wilted. • Divide couscous between bowls. Top with chorizo and cherry tomato stew. • Tear over parsley to serve. Enjoy!