Chorizo & Roast Cauliflower Pearl Couscous Toss

While the veggies are roasting, roughly chop the mild chorizo. In large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chorizo and cook until golden, 7-8 minutes. Transfer to a plate, leaving the residual chorizo oil in the pan.

While the chorizo is cooking, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, thinly slice the red onion. Return the large frying pan to a medium-high heat with the residual chorizo oil in the pan. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar, water (for the onion) and brown sugar and mix to combine. Cook until dark and sticky, 3-5 minutes.

While the onion is cooking, roughly chop the parsley and baby spinach leaves. Zest the lemon to get a pinch and cut into wedges. In a small bowl, combine the Greek yoghurt, lemon zest, a pinch of salt and pepper and a drizzle of olive oil. In a large bowl, combine the pearl couscous, spinach, caramelised onions, chorizo, roast veggies, flaked almonds, a squeeze of lemon juice and 1/2 the parsley. Season to taste.