Chorizo and Smoked Paprika Giant Couscous Salad

Meanwhile, boil a half-full kettle.

Pour the boiled water (see pantry for amount) into a medium saucepan on medium-high heat. Add the giant couscous, reduce the heat to medium and simmer until tender with a slight bite, 8 mins. Drain in a sieve.

While the couscous cooks, trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces. 

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette and chorizo and stir-fry until the veg has browned on the outside and softened, 8-10 mins.

Season with salt and pepper.

While the courgette cooks, peel and grate the garlic (or use a garlic press). Cut the lemon into wedges. Cut the tomato into 2cm chunks.

In a large bowl, combine the juice from the lemon, honey and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Stir the smoked paprika and garlic into the courgette pan and fry for a further min.

Once everything's ready, add the tomato, courgette, chorizo and giant couscous to the large bowl with the dressing and toss together.

Add the croutons and rocket leaves and toss again.