2oz Spinach, chopped
handful of new potatoes, halved
3 1\2oz cooking chorizo, cut into slices
2tbsp olive oil
1 garlic clove, minced
1 sprig of rosemary
1tsp smoked paprika
8 eggs, beaten
salt and pepper
3oz giant couscous
handful of cherry tomatoes, halved
handful of fresh basil, chopped
2oz feta cheese
1 garlic clove minced
3tsp olive oil
Pre-heat oven to 170c (gas 3) bit lower if using fan oven.
Heat the oil in a large frying pan with a lid over a low to medium heat, add the potatoes, onion, rosemary, garlic and paprika and gently fry for 10-12 minutes, stirring frequently to stop any colouring.
While that’s cooking away, add the couscous to a pan of boiling salted water for 6-8 minutes or until the couscous has gone see through.
Put the tomatoes, garlic and basil into a small oven proof dish then drizzle over the olive oil and into the oven for 15-17 minutes.
Next add the chorizo and fry for a further 6-7 minutes to allow the flavoured oil in the chorizo to mingle and soak into everything else, season then add the spinach and give everything a good mix.
Add the beaten eggs to the frying pan then into the oven for 15 minutes or until just set but still has a little wobble to it, let it rest for 5 minutes.
Drain the couscous, put in a large mixing bowl along with the roasted tomatoes, crumble in the feta and give everything a good mix and serve up.