Warm salad of asparagus, giant couscous and chorizo

Method

1. Remove the skin from the chorizo and chop into small pieces. Put a frying pan over a medium heat and fry the chorizo for 4-5 minutes until crisp. Remove with a slotted spoon onto kitchen roll but reserve the chorizo oil from the pan.
2. Cook the couscous in the stock for 6-7 minutes until just tender. Drain any excess liquid, then tip the couscous into a serving dish.
3. Trim the asparagus and rub with a little olive oil. Put a griddle pan over a high heat and grill the spears for 5 minutes, turning, or until tender and lightly charred. Halve and add to the couscous with the fried chorizo.
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4. Crush the garlic into a jug. Whisk in the reserved chorizo oil with the juice of 1/2 lemon and 4 tbsp olive oil. Season well, then drizzle over the couscous. Toss well and sprinkle with a handful of flaked almonds to serve.