Chorizo with Couscous and Apple Salad

Steps

1. Preheat BBQ hot plate to medium-high (if using). Prepare ingredients. Bring stock to the boil in a small pot on high heat. Once boiling, turn off heat, add couscous and a pinch of salt, stir, cover and leave for 5 minutes. When couscous has finished cooking, fluff up grains with a fork and set aside, covered, to keep warm.
2. While couscous cooks, prepare the apple salad. Trim end 1cm off bok choy and rinse and separate leaves. Thinly slice bok choy; quarter apple, remove core and thinly slice; thinly slice capsicum. Add all to a large bowl, along with lemon zest and sweet chilli sauce and toss to combine.
3. Combine all chorizo bite ingredients in a large bowl. Using clean, damp hands, roll chorizo mixture into golf ball-sized balls.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chorizo for 8–10 minutes, turning occasionally, until browned and cooked through.
5. While chorizo bites cook, combine sour cream, lemon juice and chilli flakes (if using) in a small bowl.
6. To serve, spoon couscous onto plates and top with chorizo. Serve apple salad on the side, or on top and spoon over sour cream drizzle.