In a frying pan, heat the oil. Throw in diced peppers and sliced carrots. Roast for 5 minutes. Now add oregano and chorizo, cut into smaller pieces. Give it a stir and roast until the vegetables are soft but still have some crunch to them. Season with salt & pepper to your liking.
Meanwhile: Make couscous by following the packet instructions. This will only take about 6 minutes. Once ready, taste and season with black pepper and salt. Stir in the butter.
When the veggies are ready, mix with couscous and serve!
Enjoy!
Notes
I like when the vegetables are not too soft but if you prefer them soft, roast them a bit longer. The couscous taste delicious when butter is added, but this can be omitted.
Course: Dinner, Lunch
Cuisine: American
Keyword: Couscous Recipe
Nutrition Facts
Roasted Vegetable Couscous with Chorizo
Amount per Serving
Calories
389
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Cholesterol
40
mg
13
%
Sodium
439
mg
19
%
Potassium
448
mg
13
%
Carbohydrates
32
g
11
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
8010
IU
160
%
Vitamin C
81.2
mg
98
%
Calcium
49
mg
5
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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