Chorizo & Roast Veggie Couscous Toss

Meanwhile, roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 7-8 minutes. Transfer to a plate, leaving the residual chorizo oil in the pan.

While chorizo is cooking, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill saucepan with the boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and rinse couscous, then return to pan. Drizzle with olive oil.

While couscous is cooking, thinly slice onion. Return frying pan with the residual chorizo oil to medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.

Roughly chop mixed leaves. Zest lemon to get a pinch, then slice into wedges. Set aside. In a small bowl, combine Greek-style yoghurt, lemon zest and a drizzle of olive oil. Season to taste, then set aside. In a large bowl, combine couscous, mixed leaves, caramelised onion, chorizo and roast veggies. Stir through flaked almonds and a squeeze of lemon juice. Season to taste.