Pearl couscous with roasted pumpkin and chorizo

Ingredients

• 500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
• 2 large zucchini, cut into 1cm pieces
• 225g pearl couscous
• 1 chorizo, thinly sliced
• 1/2 cup chopped fresh coriander
• 60ml (1/4 cup) lemon juice
• 1 tbs extra virgin olive oil
• 1 tsp smoked paprika

Method

1. Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.
2. Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.
3. Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.

Notes

• Speed it up: For a faster meal, swap the pumpkin and zucchini with bought marinated capsicum and zucchini.

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