Primo Chorizo Cous Cous


1 Primo chorizo thinly sliced
500g Japanese pumpkin seeded, peeled and cut into 1cm pieces
1 punnet of cherry tomatoes
225g pearl couscous
½ cup chopped flat parsley
¼ cup lemon juice
1tbsp extra virgin olive oil
1 tsp smoked paprika
Australian salt flakes to season


Step 1

Preheat oven to 200C. line a baking tray with baking paper. Spread the pumpkin on the tray and spray with oil and season. Roast for 20 minutes or until tender.

Step 2

After 10 minutes of cooking add the cherry tomatoes, then roast together for the remaining 10 minutes.

Step 3

Meanwhile, bring 1.5 cups of water to the boil in a medium pot. Add the couscous and cover, turn down the heat and cook for 10 minutes or until cooked through and the water is absorbed. Remove from the heat and let sit for 5 minutes. Fluff with a fork.

Step 4

Heat a non-stick frying pan on medium-high heat. Add the chorizo and cook for 3-5 minutes or until golden. Combine the couscous, pumpkin, tomatoes, chorizo and parsley in a large bowl.

Step 5

Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine. Serve.

Serves: 4