You’ve been looking forward to this all morning, Chef! Fluffy couscous is dotted with earthy lentils, fresh greens, and salty chorizo. Finish with a creamy drizzle of Pesto Princess Red Pepper Pesto.
Serving guide
Choose your portion size.
STEAMED Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a small bowl, loosen the creamy red pepper pesto with water in 5ml increments until drizzling consistency.
NOW FOR THE FLAVOUR
To the Couscous, add the lentils and the green leaves. Drizzle over the creamy red pepper pesto, scatter over the chorizo, and season.
Couscous - 75ml
Creamy Red Pepper Pesto - 60ml
Tinned Lentils - 60g
Green Leaves - 20g
Sliced Pork Chorizo - 30g
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a small bowl, loosen the creamy red pepper pesto with water in 5ml increments until drizzling consistency.
NOW FOR THE FLAVOUR
To the Couscous, add the lentils and the green leaves. Drizzle over the creamy red pepper pesto, scatter over the chorizo, and season.
Couscous - 150ml
Creamy Red Pepper Pesto - 120ml
Tinned Lentils - 120g
Green Leaves - 40g
Sliced Pork Chorizo - 60g
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a small bowl, loosen the creamy red pepper pesto with water in 5ml increments until drizzling consistency.
NOW FOR THE FLAVOUR
To the Couscous, add the lentils and the green leaves. Drizzle over the creamy red pepper pesto, scatter over the chorizo, and season.
Couscous - 225ml
Creamy Red Pepper Pesto - 180ml
Tinned Lentils - 180g
Green Leaves - 60g
Sliced Pork Chorizo - 90g
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a small bowl, loosen the creamy red pepper pesto with water in 5ml increments until drizzling consistency.
NOW FOR THE FLAVOUR
To the Couscous, add the lentils and the green leaves. Drizzle over the creamy red pepper pesto, scatter over the chorizo, and season.
Couscous - 300ml
Creamy Red Pepper Pesto - 240ml
Tinned Lentils - 240g
Green Leaves - 80g
Sliced Pork Chorizo - 120g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R29.56
for 4 servings · R7.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- Sliced Pork Chorizo
- Creamy Red Pepper Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Red Pepper Pesto & Chorizo?
The preparation time for Red Pepper Pesto & Chorizo with lentils is between 5 and 8 minutes.
What is the total time required to make Red Pepper Pesto & Chorizo with lentils?
The total time required to make Red Pepper Pesto & Chorizo with lentils is between 10 and 15 minutes.
How many servings does Red Pepper Pesto & Chorizo provide?
4 servings
What are the main ingredients in Red Pepper Pesto & Chorizo?
Couscous, Creamy Red Pepper Pesto, Green Leaves, Pork Chorizo, Tinned Lentils
What is the nutritional information of Red Pepper Pesto & Chorizo?
Calories: 608, Carbs: 78 grams, Fat: grams, Protein: 32.9 grams, Sugar: 7.7 grams, Salt: 761 grams
How do I prepare Red Pepper Pesto & Chorizo?
NOW FOR THE FLAVOUR: To the couscous, add the lentils and the green leaves. Drizzle over the creamy red pepper pesto, scatter over the chorizo, and season. LOADED COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a small bowl, loosen the creamy red pepper pesto with water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Red Pepper Pesto & Chorizo?
Couscous, Creamy Red Pepper Pesto, Green Leaves, Pork Chorizo, Tinned Lentils
How many calories does Red Pepper Pesto & Chorizo have?
608 calories
How much fat content does Red Pepper Pesto & Chorizo have?
grams