I love my air fryer, it is so versatile. It is also so healthy and I just chucked in the courgettes and peppers left them alone and they came out lovely and charred. Fruit with savoury food can sometimes be a bit like marmite, you either like it or hate it. This would make a great side dish without the chorizo but adding the chorizo turned it into a really nice lunch. The flavours are smokey, herby and sweet, the lemon juice and zest add a lovely zing.

Ingredients (serves 2)

• 80g couscous, cooked to packet instructions
• 2 tbsp sultanas, soaked in hot water for 10 minutes so they are plump
• 6 cooking chorizo, casing removed and sliced in half
• 1 courgette, sliced
• 1 sweet red pepper, de seeded and sliced
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp ground cumin
• ¼ tsp cinnamon
• ½ tsp sea salt
• ½ tsp fresh ground black pepper
• Juice and zest of a lemon
• 1 tbsp + 1 tsp olive oil
• ½ tbsp pomegranate molasses
• 1 tbsp toasted flaked almonds

Directions

1. Heat the air fryer to 200 degrees. Add the chorizo and cook for 8-10 minutes or until they have browned. Set aside on kitchen paper to drain.
2. In a bowl add the courgettes, peppers, 1 tsp of olive oil, oregano and thyme. Give it a good toss to combine. Put into the air fryer, still on 200 degrees and cook for 15 mins, giving them a shake half way through.
3. In the same bowl you tossed the vegetables in add the couscous, cooked vegetables, cumin, cinnamon, salt, pepper and lemon zest and juice. Drain the sultanas and also add them to the bowl. Give everything a stir to combine.
4. Share the couscous between 2 serving dishes. Add the cooked chorizo on top. Mix the remaining olive oil with the pomegranate molasses, drizzle over the couscous. Finish with flaked almonds. Enjoy 😊