• Boil the kettle. • Thinly slice mild chorizo into half-moons.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. • While the chicken is cooking, heat a large saucepan over high heat with a drizzle of olive oil. Cook chorizo and leek until browned, 3-4 minutes. • Add soffritto mix and cook until tender, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cooked chicken, tinned cherry tomatoes, the brown sugar, butter and a splash of water. Simmer, crushing tomatoes with the back of a spoon, until slightly reduced, 2-3 minutes. Season to taste.

• Meanwhile, place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• Remove the pan of stew from heat, then add baby leaves and stir until wilted. • Divide couscous between bowls. Top with chorizo, chicken and cherry tomato stew. • Tear over parsley to serve. Enjoy!