Speedy Tagine-Inspired Chorizo Stew
with Buttery Couscous and Almonds
Sweet, savoury, filled with veggies and served with fluffy, almond-studded couscous—this quick dinner has it all!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Moroccan Spice Blend
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
2 unit(s)
Honey
113 g
Mirepoix
28 g
Almonds, sliced
(Contains: Almonds)
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Garlic Puree
(May contain traces of: Sesame, Soy, Sulphites, Wheat, Milk, Mustard, Crustaceans, Fish, Egg)
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Sesame, Sulphites, Wheat, Milk, Mustard, Fish, Egg)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Once water is boiling, add 1 tsp (2 tsp) chicken stock powder and couscous. Remove from heat and stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, heat a large non-stick pan over high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and mirepoix. Cook, breaking up chorizo into smaller pieces, until no pink remains and veggies are tender-crisp, 3-4.
- Add Moroccan Spice Blend, remaining chicken stock powder and garlic puree. Cook, stirring often, until fragrant, 1-2 min
- Add crushed tomatoes. Cook, stirring occasionally, until thickened slightly, 2-3 min.
- Add honey and spinach. Cook, stirring occasionally, until spinach is wilted, 1-2 mins.
- Season with salt and pepper.
- When couscous is tender, fluff with a fork.
- Stir 1 tbsp (2 tbsp) butter and almonds into the couscous.
- Divide couscous between plates.
- Top with chorizo tagine-inspired stew.
- Sprinkle feta over top.
