1) Slice up your chorizo, cut more than you’ll need as if you’re like me you’ll inevitably pick at it.

2) You’re gonna want to fry your chorizo until it is crisp to release it’s delicious flavour. I generally dry fry mine but feel free to add oil… if you’re into that.

3) Add 200g of couscous to your chorizo pan, give it a stir to ensure the chorizo oil coats the couscous

4) I made 400 ml of vegetable stock with boiling water in a jug. Proceed to pour this onto your couscous until it is covered, measurements don’t have to be exact, just don’t drown it. Cover with a plate and leave it for 10 mins.

5) Take off the plate, add the paprika and then fluff the couscous. Then add the parsley to garnish. All done!