Toast the couscous
in a saucepan
over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.
Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo
and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
Stir the couscous into the chorizo mixture. Just before serving, drizzle
with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.