Ingredients

• 1 large marrow
• peeled
• 100g/3oz couscous
• 1 lemon
• juice only
• 2 tbsp olive oil
• 1 red onion
• finely sliced
• 100g/3oz chorizo
• cut into small chunks
• 1 roasted red pepper
• finely sliced
• 2 vine ripened tomatoes
• seeded and chopped
• 1 tbsp parsley
• roughly chopped
• 1 tbsp mint
• roughly chopped
• 1 tbsp coriander
• roughly chopped
• salt and freshly ground black pepper

Directions

• Preheat an oven to 200C/390F/Gas 6.
• For the chorizo
• pepper and couscous stuffed marrrow
• slice the marrow lengthways and scoop out all the seeds
• then place on a roasting tray.
• Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes.
• Meanwhile
• heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous
• along with the pepper
• tomatoes and herbs.
• Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves.
• Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender.
• To check if the marrow is done
• place the tip of a knife into the side
• if it offers just a little resistance it is done.