Chorizo and Couscous Stuffed Marrow

Roasted marrow halves filled with a Mediterranean-style chorizo and couscous mixture, baked until tender and piping hot.

Main Course Chorizo Couscous Marrow Stuffed Vegetables

Estimated Nutrition

Calories

363.1

kcal / serving

1452.4 kcal total

Carbs

21.1g

per serving

84.2 g total

Fat

25.7g

per serving

102.8 g total

Protein

12.9g

per serving

51.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

Juice only

GrainsCereals

100

Couscous

Meat

100

Chorizo

Cut into small chunks

NutsSeeds

tbsp

Parsley

Roughly chopped

tbsp

Mint

Roughly chopped

tbsp

Coriander

Roughly chopped

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

Olive Oil

Vegetables

piece

Marrow

Peeled

piece

Red Onion

Finely sliced

piece

Red Pepper

Roasted and finely sliced

piece

Tomato

Vine ripened, seeded and chopped

Method

Cover the bowl and allow couscous to soak for five minutes.

Bake for 20 minutes until the marrow is tender.

Season the mixture and spoon it into the marrow halves.

Mix the chorizo mixture, pepper, tomatoes, and herbs into the couscous.

Place couscous, lemon juice, and enough boiling water to cover in a bowl.

Add chorizo and fry for two minutes until crisp.

Slice the marrow lengthways, scoop out seeds, and place on a roasting tray.

Preheat an oven to 200°C.

Heat olive oil in a pan and stir-fry onion for four minutes.