(Serves 2-4)

100g giant couscous, cooked in stock
15g parsley, chopped
15g coriander, chopped
10g mint, leaves removed and chopped
30g mixed seeds, toasted
¼ chorizo, cubed and dry fried
juice of 1 lemon

For Roasted Vegetables
1 red pepper, cubed
1 red onion, cut into 6
¼ sweet potato, cubed
½ tsp ground cumin
½ tsp ground coriander
½ tsp of paprika
¼ tsp chilli powder
olive oil


Preheat the oven to 180C.

On a lined roasting tin toss the vegetables in the spices and olive oil and roast until soft.

In a bowl put the couscous and fold in the roasted vegetables, herbs, and three quarters of the seeds and chorizo. Season. Put onto your serving dish and sprinkle with the remaining seeds and chorizo.