Chicken & Chorizo Cous Cous
You will need: Pestle & Mortar, large (frying) pan with lid, large ovenproof dish.
Chop the chicken into half-inch cubes and fry it over a medium heat in 1 or 2 tbsps olive oil for 3 or 4 minutes while you chop the chorizo. Cut it into slices 5mm thick and then quarter the slices. Add the chorizo to the pan and let it cook with the chicken for 5 minutes and release its oil.
Add the spices and onion. After 2 minutes add the pepper. Fry until the onion is slightly coloured. Now add the tomatoes and mix well.
Place this mixture into the ovenproof dish. Put the dirty pan back on a low heat, add the cous cous, then the water, and as soon as it bubbles turn off the heat, put on the lid and leave for 4 minutes.
Return the mixture to the pan, add the fresh coriander and combine well with the cous cous. Return all to the dish and (keep warm until you are ready to) serve.