I'm really excited to share that there is only two more weeks of school and then it's summer break! If you didn't already know, I graduated with a degree in Marketing last year but transferred schools to further my study by doing a graduate diploma in Graphic Design. It was a big decision to make (no one wants to study forever!), but I discovered late that design was my passion and something I really enjoyed. I'm nearing the end of my first year and it's gone by so fast! I've learnt a lot and am getting excited about next year papers. First I need to tackle final hand-in in two weeks time though! Then, Summer.
Summer's in New Zealand usually don't peak until the end (around February). If we're lucky Christmas Day will be glorious and New Years will be a hot days enjoying a wine on the deck. Otherwise it's really hit and miss. The frustrating thing about Wellington is that the wind can ruin a perfectly good day. It may be hot when you're sheltered by a building but as soon as you step out you get blown over by the chilling wind. Not ideal. I'm writing this post from my parents batch up the Kapiti Coast, snuggled up on the big red couch and overlooking the ocean and Kapiti Island. It's quite a sight though eerily quiet. My parents and sister are visiting Holland while Owen has taken the dog for a walk. Just the peace and quite I need to write a post though :)
Chorizo is something I've been trying to use more of lately. My friend Devon says his dad (who lives in Australia) makes his own chorizo. Man, what I wouldn't give to learn how to make my own! With my parents growing up in Holland you'd think I would know quite a lot about different meats however we never branched much further than a rookwurst which my dad used to make hutspot in the winter.
This Chorizo Cous Cous make a great tasty meal with the roast pumpkin and feta. I added a roasted tomato to each dish to give it a bit more flavour and warmth. What are you excited for in the upcoming season? Let me know in the comments below.
500g of pumpkin, chopped
500g of pearl, israeli couscous
2 chorizo, thinly sliced
200g of feta
For the dressing:
Lemon juice of 1 lemon
1 tbsp of dried oregano
1/4 cup of grated parmesan cheese
2 tbsp of olive oil
1 shallot, finely diced
Preheat oven to 200 degrees.
Roast pumpkin in the oven for 45 minutes or until soft.
In the mean time make the dressing by adding lemon juice, oregano, parmesan cheese, olive oil, diced shallot and a glug of white wine to a bowl. Stir to combine.
Fry the chorizo for 10 minutes or until golden. Set aside.
Cook the couscous in a pot with boiling water for 10 minutes or until el dente.
In a large bowl, combine the couscous, chorizo, roasted pumpkin and dressing. Crumble through the feta and toss to combine.
Serve with grated parmesan on top.
This recipe was inspired by Taste.com.au
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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