Cous-Cous with Roasted Vegetables and Chorizo Sausage

If you are looking for a really yummy, healthy and quick recipe, this is it!



Ingredients:
1/3 chorizo sausage cut into tiny cubes
1/2 punnet regular button mushrooms, sliced
1/2 cup dried mushrooms (chanterelle, porcini, shiitake) soaked
1/2 red pepper, diced
1 onion, diced
1/2 butternut, peeled and cubed
1/2 sweet potato, peeled and thinly sliced
ten green cabbage or spinach leaves, finely chopped
1/2 cup lentils, cooked
1 tin red kidney beans, drained
1 cup cous-cous
2 tbsp paprika
1 tsp cumin powder
1 tsp coriander powder
1 tsp dried thyme
salt and pepper to taste
olive oil

Method:
Ensure you soak your dried mushrooms in warm water in a small, sealed container at least an hour before cooking.
Prepare a baking tray with olive oil.
Place sliced mushrooms, reconstituted dried mushrooms and chorizo on the tray and place in a pre-heated oven 200'c on the lowest shelf to bake.
Add onions, lentils and the remaining ingredients aswell as salt and pepper when the mushrooms are golden brown.
Allow to bake until soft - around 30 mins.
Meanwhile make the cous-cous according to box instructions and cover.
When the filling is cooked, add it to the cous-cous and slowly stir through. Serve with a crisp salad.