Chorizo, Herby Chicken and Pearl Couscous Salad

a) Bring a small saucepan of water to the boil with ½ tsp salt for the pearl couscous.

b) Add the pearl couscous and chicken stock paste, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.

c) Once cooked, drain in a sieve, pop back in the pan. Stir through a drizzle of olive oil to stop it sticking together. Set aside for later.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and chorizo to the pan. Sprinkle in the roasted spice and herb blend and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While the chicken and chorizo fries, trim the cucumber, then halve lengthways. Thinly slice widthways.

b) Cut the tomato into 1cm chunks. Halve the lemon.

c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

a) In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Add the mint, lemon juice from half the lemon and season with salt and pepper. Mix well and set aside.

b) Once the chicken and chorizo is cooked, drizzle in the honey (see pantry for amount) and turn to coat.

a) When everything's ready, add the tomato, cucumber, rocket and cooked pearl couscous to the mint dressing bowl. TIP: Don't add the leaves too early or they'll go soggy!

b) Crumble in the Greek style salad cheese and mix well. Season with salt and pepper if you feel it needs it. 

a) When everything's ready, share the pearl couscous salad between bowls.

b) Top with the glazed chicken and chorizo.

c) Cut the remaining lemon into wedges to serve alongside.