The Dinner Planner


Chorizo and Veggie Cous Cous Bowl

5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 2 chorizo sausages - diced
  • 300 grams pumpkin - cut into 1.5cm dice
  • 1 zucchini - cut into 1.5cm dice
  • 1 red onion - cut into 1.5cm dice
  • 120 grams baby spinach
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 1.5 cups pearl cous cous
  • 500 ml chicken stock


  • Preheat oven to 200 degrees Celsius.⁠
    Cut the chorizo, pumpkin, zucchini and onion into a 1.5 cm dice. Place onto a large baking tray. Cover in spices and olive oil. Season with salt and pepper. Toss to combine. Pop in oven for 15 minutes, stirring once.
    Place the couscous and stock in a saucepan and bring to the boil. Cover and cook for 10 minutes or until all the stock has been absorbed.
    Remove chorizo and veg from the oven. Cover with baby spinach and toss to combine. Pop in the oven for another minute until the spinach is wilted.
    Add the couscous and a generous squeeze of lemon. Taste and season if required. Toss to combine and serve.

Tips and Variations

Vegetarian: Swap the chorizo out for haloumi
Gluten -Free: Replace the couscous with quinoa
Don't like our vegetable choice? This works beautifully with capsicum, squash, or eggplant too. 


Calories: 591kcal | Carbohydrates: 70g | Protein: 30g | Fat: 21g | Sodium: 1074mg | Sugar: 7g

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?