Chorizo Meatballs with Couscous and Apple Salad

Steps

1. 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 salad. Remove end from bok choy and thinly slice; 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. Finely dice onion and grate courgette. Add both to a large bowl with chorizo and salt. Mix to combine then roll into golf ball-sized balls.
4. Heat a drizzle of oil in a large fry-pan on medium heat and cook meatballs for 8–10 minutes, turning occasionally, until browned and cooked through.
5. While meatballs cook, mix sour cream, lemon juice and chilli flakes (if using) together in a small bowl until smooth.
6. To serve, spoon couscous onto plates and top with chorizo meatballs. Serve apple salad on the side, or on top and spoon over sour cream drizzle.