Spicy giant couscous with chorizo and spinach

Heat the olive oil in a deep non-stick frying pan over a medium heat. Add the onion, chorizo, rosemary, chilli flakes and paprika to the pan and cook for 8–10 minutes until the onions and chorizo are golden

Add the giant couscous and the chicken stock to the pan, stir and cover with a lid or foil. Reduce the heat to the low and simmer gently for 8–10 minutes until the couscous is cooked and all the liquid has been absorbed

Meanwhile, make the aïoli by adding the egg yolk to the bowl of a food processor. Add the lemon juice and mustard and pulse a few times to mix. Mix the olive and sunflower oils together in a small jug and with the motor running, slowly trickle the oil into the bowl. When all the oil is incorporated and the mixture has emulsified, add the crushed garlic and process again. If the aïoli is too thick, add a few drops of water. Spoon into a small bowl and refrigerate until ready to serve

Add the spinach to the pan with the couscous and chorizo and stir until wilted. Sprinkle with the chopped parsley and serve with lemon wedges and a dollop of aïoli