For the couscous, pour into a large bowl with 500ml boiling water. Sprinkle with a little salt and cover with a tea towel. Leave for 5-7 minutes until the couscous has absorbed all of the water.

Fluff up with a fork, then add the finely chopped peppers, sliced mushrooms, olives, most of the chopped feta and most of the chopped parsley. Stir well and leave to one side.

For the chorizo and scallops, finely slice the chorizo and put in a frying pan over a high heat. Sizzle until the oil has been released and the chorizo is crisp.

Add the scallops and cook for another minute (depending on the size of the scallops), then stir in the balsamic vinegar and runny honey.

To serve, pile a mound of couscous into each bowl, top with the chorizo and scallops (making sure you get plenty of the juice), then add a sprinkling of chopped parsley and crumbled feta.