1 cup couscous
1 cup chicken stock
1 x 400g can chickpeas, drained, rinsed
2 chorizo, diced
150g sheep’s milk feta, crumbled
6 eggs, beaten
½ cup cream
1 zucchini, diced
1 small red onion, diced
1 red capsicum, deseeded, diced
½ cup coriander leaves
1 tbsp ground cumin
3 tbsp extra virgin olive oil
1 avocado, deseeded
Salt and pepper
Preheat oven to 180C. Bring chicken stock to the boil. Place couscous into a bowl and pour stock over couscous. Cover and set aside for 5 mins.
Meanwhile, heat 2 tablespoons of oil in a large frying pan over medium heat. Add chorizo, zucchini, capsicum, red onion and chickpeas. Cook for 5 mins until chorizo is golden brown. Beat eggs and cream together in a bowl. Take couscous and use a fork to fluff. Add to pan and mix together.
Crumble feta over couscous and then pour evenly egg mix over the couscous. Turn off heat and bake in oven for 10mins or until set. Crush avocado in a small bowl with a fork. Add juice of lemon and olive oil to bind together. Flip frittata onto a board and serve with avocado and coriander over the top.