Chorizo and Pumpkin Bowl with Couscous
This Pumpkin bowl with Chorizo and Couscous is filling and super tasty. Roasted butternut pumpkin cubes, coated in a fragrant blend of olive oil, ground cumin, and smoked paprika, form a heavenly combination with the smoky, spicy chorizo sausages. The chorizo sausages are bursting with flavour-a perfect balance of smokiness and spice. A genuine pantry staple, these sausages takes any dish to the next level.
Ingredients for this Chorizo and Pumpkin Bowl
- Butternut pumpkin
- Olive Oil
- Ground cumin
- Smoked paprika
- Chorizo sausages
- Couscous
- Chickpeas
- Baby spinach leaves
- Greek yoghurt
- Lemon
How to make this a vegetarian Pumpkin Bowl
Make it a No Sausage Pumpkin bowl
Simply omit the chorizo sausages from the original recipe to create a delicious and hearty vegetarian pumpkin bowl. Sprinkle in fresh herbs such as parsley or coriander, and add a dash of freshly chopped red chilli to give the dish a little kick.
Replace the sausage with a different protein
Consider using marinated tofu cubes, tempeh, or plant-based sausage. These options can add a savoury and protein-packed element to your Pumpkin Bowl while maintaining a delicious and hearty flavour.
Frequently asked questions about this Pumpkin Bowl recipe:
Absolutely! While butternut pumpkin works well, you can experiment with other varieties like kent, acorn or kabocha. Remember to adjust cooking times accordingly.
Certainly! You can substitute couscous with gluten-free options like quinoa or rice.
Yes, you can prepare the components ahead of time and assemble them when ready to serve. Just store them separately in airtight containers in the fridge.
The pumpkin bowl is best enjoyed fresh, but you can freeze individual components like roasted pumpkin and use them later for convenience.
Chorizo and Pumpkin Bowl with Couscous
- Total Time: 30 minutes
- Yield: 4 1x
Description
A hearty Chorizo and pumpkin bowl - Roasted butternut pumpkin cubes are tossed in a fragrant blend of olive oil, ground cumin, and smoked paprika, creating a heavenly combination with smoky, spicy chorizo sausage.
Ingredients
- ½ Butternut pumpkin, peeled and cut into 1cm cubes
- 1 tbs Olive Oil
- 1 tbs Ground cumin
- 1 tbs Smoked paprika
- 2 Chorizo sausages, slice diagonally in 1 cm thick slices
- 2 cups Couscous
- 400g Chickpeas, rinsed and drained
- 160g Baby spinach leaves
- ½ cup Greek yoghurt
- 1 Lemon, juiced
Get Recipe Ingredients
Instructions
Preheat oven to 180ºC/ 160ºC fan-forced
- Place pumpkin in baking tray, drizzle with oil and sprinkle with spices. Stir to coat evenly. Bake for 20 minutes or until pumpkin is almost cooked.
- Meanwhile, heat frying pan on medium heat and fry the chorizo until cooked through. Once cooked, drain on paper towel.
- While the chorizo is cooking, place couscous in a medium bowl and cook as per packet instructions. Leave to stand for about 10 minutes, season then fluff with a fork.
- When pumpkin is almost ready, stir through the chickpeas and bake for another few minutes.
- Toss together the spinach, couscous, pumpkin and chickpea mixture and the chorizo. Serve with a dollop of Greek yoghurt and a good squeeze of lemon.
- Prep Time: 10
- Cook Time: 20
- Cuisine: Fusion
