with Lemony Couscous
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Grade A egg • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Spinach • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Chili flakes • Garlic.
Allergens
Tags
Chorizo Sausage, uncased
250 g
Egg
2 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Smoked Paprika-Garlic Blend
6 g
Garlic, cloves
1 unit(s)
Chili Flakes
4 g
Couscous
0.5 cup
Greek Yogurt
1 unit(s)
Baby Spinach
56 g
Lemon
1 unit(s)
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, preheat the oven to 450F. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Roughly chop spinach.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add garlic, spinach, lemon juice, Smoked Paprika- Garlic Blend and 1/4 tsp (1/2 tsp) chilli flakes. Cook for 1-2 min, until spinach wilts.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water.
- Bring to a simmer, stirring occasionally for 5-8 min, until sauce thickens slightly. Season with salt and pepper.
- Once simmering, reduce heat to low. Using a spoon, make 2 (4 ) craters in sauce.
- Crack 1 egg into each crater. Season with salt and pepper. Cover the pan with a lid. Cook 4-5 min, until eggs are set but slightly runny in the middle.**
- Add 1 tbsp (2 tbsp) oil and lemon zest to couscous. Season with salt and pepper, then fluff couscous with a fork.
- Divide coucous between bowls, then top with shakshuka.
- Dollop yogurt over top.
- Squeeze a lemon wedge over top if desired.
790
kcal
Calories
42
g
Fat
11
g
Saturated Fat
66
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
43
g
Protein
280
mg
Cholesterol
1120
mg
Sodium
0.1
g
Trans Fat
1650
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
