Lightly fry the onion in some oil. Mix in the Pearl Couscous and Ras El Hanout, stirring for a further 1-2 minutes.
Add the stock and lentils. Stir, cover and simmer for 12 minutes stirring half way through. Meanwhile, lightly fry the Chorizo and set aside.
Uncover the couscous and continue to cook until all the water has evaporated, stirring from time to time.
Remove from the heat, stir in the Chorizo. Cover and rest for a couple of minutes before seasoning and serving with chopped coriander and Greek yoghurt.
