Chorizo, fava bean, and mint couscous

- 11/3 cups couscous
- 1/3 cup olive oil
- 2 large shallots, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- pinch of paprika
- 7 ounces fresh chorizo sausage, skin removed and chopped
- 8 ounces blanched and skinned fava beans (about 11/3 cups)
- large handful of fresh mint, leaves chopped
Instructions:
This makes a fantastic accompaniment to the red mullet with anchovy sauce.
- Place the couscous and a generous seasoning of salt and pepper in a large heatproof bowl. Stir to mix, then pour 1¼ cups boiling water evenly over the couscous. Cover the cups boiling water evenly over the couscous. Cover the bowl with plastic wrap and let stand for 10–15 minutes.
- Heat the oil in a frying pan and add the shallots and spices. Cook, stirring frequently, until the shallots are soft, 6–8 minutes. Add the chorizo and fry until cooked, 3–4 minutes. Stir in the fava beans and cook until they are warmed through, 1–2 minutes. Remove the pan from the heat.
- Uncover the couscous and fork to fluff up the grains. Add the contents of the frying pan to the couscous and mix well. Taste and adjust the seasoning. Finally, stir through the chopped mint. Serve warm.