Chorizo and squid couscous

• servings: 4 servings

Ingredients

Couscous

4 spring onions

100g baby spinach

1 bunch of fresh mint

1 mug (300g) of couscous

1 lemon

Chorizo & squid

400g baby squid, gutted and cleaned

80g cured chorizo sausage olive oil

2 mixed-colour peppers

1 tbsp runny honey sherry vinegar

2 cloves of garlic

8-10 black olives (stone in)

Garnishes

50g feta cheese

1 heaped tsp harissa

4 tbsp fat-free natural yoghurt

Directions

Blitz the trimmed spring onions in the processor with the spinach, most of the top leafy half of the mint and a pinch of salt and pepper until fine • Remove the blade, stir in 1 mug of couscous and 'mugs of boiling water, put the lid on and leave to sit in the processor • Cut open the squid tubes and, using a regular eating knife, lightly score the inside in 0.5cm crisscrosses, then slice with a sharp knife about 1cm thick, and roughly slice the legs

Slice the chorizo and put it into the pan with 2 tablespoons of oil • Deseed slice and add the peppers, then about 4 minutes later stir in all the squid the honey and a splash of vinegar • Squash over the unpeeled garlic through a garlic crusher, destone and add the olives and stir for a few more minutes

Fluff up the couscous and mix with the juice of ½ a lemon, then tip on to a big board or platter • Spoon the squid, peppers and chorizo over the couscous • Crumble the feta over the top and pick over the remaining mint leaves • In a small bowl, ripple the harissa through the yoghurt and serve everything together, with lemon wedges on the side