Chicken & Chorizo Giant Couscous with Herb Salad

Make the Air Fryer Smoky Chicken & Chorizo.

Start by cooking the couscous in boiling, salted water for 6 mins. Drain and rinse in cold water. Warm the batch through until piping hot if you like, or you can serve this one cold.

Whichever you decide, mix the Air Fryer Smoky Chicken & Chorizo (saving the chicken either for the top or shredding it up) through the drained couscous along with the spinach. Taste and adjust the seasoning with salt, pepper and a squeeze of lemon juice.

Pick the herbs and finely slice the red onion. Mix together in a bowl.

Serve the couscous topped with the chicken (if eating whole) and the herb salad. Finish with a drizzle of oil and a sprinkling of sumac.