Paella-Style Double Chorizo Pearl Couscous

If you've doubled your chorizo, prepare pan as above. Cook chorizo, in batches, until golden, 8 minutes. Transfer to a bowl, then cook capsicum until tender, 4-5 minutes. Add soffritto mix and tomato and cook the same way as above. Return chorizo to pan.

• 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.