Chorizo & Roast Veggie Israeli Couscous

While the veggies are roasting, roughly chop the mild chorizo. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chorizo, tossing, until golden, 7-8 minutes. Transfer to a plate, leaving the residual chorizo oil in the pan.

While the chorizo is cooking, heat a second large frying pan over a medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, thinly slice the red onion. Return the frying pan with the residual chorizo oil to a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.

While the onion is cooking, roughly chop the parsley leaves and spinach & rocket mix. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek-style yoghurt, lemon zest and a drizzle of olive oil. Season with salt and pepper and set aside. In a large bowl, combine the cooked couscous, the spinach & rocket mix, caramelised onion, chorizo, roasted veggies, toasted almonds, a squeeze of lemon juice and 1/2 the parsley. Season to taste.