Paella-Style Chorizo Pearl Couscous

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo and capsicum, stirring, until browned, 3-4 minutes. • Add soffritto mix and tomato and cook until tender, 2-3 minutes.

• Add garlic paste and tomato paste and cook until fragrant, 1 minute. • Add pearl couscous, chicken-style stock powder and the water. Bring to the boil, then reduce to a medium-low heat. • Cover with a lid or foil, then simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Stir in the butter and a good squeeze of lemon juice. Season to taste. Remove from heat.