Heat oven to 425 (220C) and line a large baking tray with parchment paper. Peel your kumara or sweet potato and cut into rough cubes. Place on the baking tray and drizzle over 3 tablespoons of olive oil and season with salt & pepper. Place in oven for around 20 minutes until done, giving a little stir half way through. They will be ready when you can gently poke a knife through with little resistance.
To prepare the couscous take a medium sized bowl and stir together the couscous, turmeric and good pinch of salt. Add the butter to the mixing bowl and pour over 2 cups of boiling water. Quickly cover with plastic wrap. Set aside until all the water has absorbed (this will take 10-15 min) then fluff with a fork.
Heat the remaining olive oil in a pan over a medium to high heat and sauté the diced red onion until tender, add the chorizo and continue to cook whilst stirring for another minute. Transfer the red onion and chorizo mixture into the bowl with the cooked couscous.
Return the pan to the heat and drop in the shredded spinach leaves and toss for a minute or so until the spinach has wilted down. Add to the couscous along with the RED BELL PEPPER PESTO and give it all a good toss to ensure it is mixed well. Add seasoning if required.