with Buttery Couscous and Almonds
Sweet, savoury, filled with veggies and served with fluffy, almond-studded couscous—this quick dinner has it all!
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Couscous
0.5 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Moroccan Spice Blend
1 tbsp
Honey
2 unit(s)
Mirepoix
113 g
Almonds, sliced
28 g
Baby Spinach
56 g
Feta Cheese, crumbled
0.25 cup
Garlic Puree
1 tbsp
Chicken Stock Powder
1 tbsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
- 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.
790
kcal
Calories
46
g
Fat
16
g
Saturated Fat
66
g
Carbohydrate
14
g
Sugar
12
g
Dietary Fiber
36
g
Protein
110
mg
Cholesterol
2090
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
5
mg
Iron
with Buttery Couscous and Almonds
with Veggies and Crispy Shallots
