Spiced Chorizo & Tomato Couscous

Rinse the lentils in a sieve under cold running water

Add them to a medium pot with 500ml [1L] water

Bring to a boil over a high heat

Once boiling, reduce the heat to medium and continue to cook for 20-25 min or until tender

Meanwhile, heat a large wide-based pan (with a matching lid) over a medium-low heat

Slice the chorizo in half lengthways

Once hot, add the chorizo and cook for 4 min or until golden oil has been released

Meanwhile, peel and finely slice the red onion[s]

Boil a kettle 

Transfer the cooked chorizo (use a slotted spoon if you have one) to a bowl, leaving the oil in the pan

Return the pan to a medium-low heat and add the red onion

Cook the red onion for 3 min or until starting to soften and turn translucent 

Tip: Add more olive oil if the onion looks dry

Meanwhile, slice the cherry tomatoes in half

Add the halved tomatoes to the red onions for a further 3-5 min

Meanwhile, peel and finely chop (or grate) the garlic 

Dissolve the stock cube[s] in 320ml [640ml] boiled water

Add the garlic, ras el hanout and bay leaf[ves] to the onion and stir for 1 min

Add the couscous to the pan and stir for a further 1 min

Add the stock and mix well

Bring to a boil over a high heat, then reduce the heat to low, cover and cook for 5-10 min or until the couscous is tender and the water has absorbed

Meanwhile, chop the parsley finely, including the stalks

Once the couscous is cooked, remove the lid and add the cooked, drained lentils and chorizo

Cover and cook for a couple of min further to warm through, adding a few more tbsp of water to prevent drying out