Ingredients

• 250g/9oz couscous
• 300ml/½pint hot vegetable stock
• 150g/5½oz chorizo
• chopped
• 1 yellow pepper
• chopped
• 1 purple pepper
• chopped (substiute red pepper if unavailable)
• 1 garlic clove
• chopped
• 1 tomato
• chopped
• handful each parsley
• basil
• mint
• chopped
• handful olives
• chopped
• ½ lemon
• juice only
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous)
• cover with cling film and leave for four minutes.
• Heat a frying pan over a medium heat. Add the chorizo
• peppers and garlic. Fry for three minutes.
• Add the tomato
• herbs
• olives
• lemon juice
• olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together.
• To serve
• transfer the chorizo and couscous into a serving bowl.