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Warm Roasted Vegetable, Chorizo and Pearl Couscous Salad

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Serves: 6

Ingredients:

  • 300g pumpkin, peeled and cut into 2cm cubes
  • 2 red capsicum, cut into 2cm squares
  • 2 cloves garlic, crushed
  • 1 teaspoon smoked paprika
  • 100g Western Star Butter, melted
  • 2 zucchini cut into 2cm cubes
  • 250g cured chorizo sausage*, skin removed and thinly sliced
  • 2 cups pearl couscous*
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • 1/4 cup red wine vinegar

Method:

Toss pumpkin and capsicum with garlic, paprika and half the melted butter. Arrange in a baking paper lined roasting dish and roast at 180°C for 10 minutes. Toss in zucchini cook for a further 15 minutes until tender and cooked through. Cool slightly.

Fry chorizo in a dry non-stick frypan over medium heat until crisp, drain on paper towelling.

Cook pearl couscous according to packet instructions, then toss with remaining butter, chorizo, roasted vegetables herbs and vinegar. Serve immediately as a salad or meal.

Cooking Time: 45 minutes

Hints:

*Pearl couscous is a giant variety of couscous, which you can find in supermarkets and delis. Use regular couscous if pearl couscous is unavailable.
*Cured chorizo sausage is available at most supermarkets delis, if unavailable use the BBQ style chorizo sausage.

Photo: Warm Roasted Vegetable, Chorizo and Pearl Couscous Salad