Pile up the sliced onion and raw or par cooked red capsicum on a platter, add a splash of sherry vinegar and gently toss so it starts to pickle slightly. Set aside. Meanwhile, fry the chorizo in a pan or BBQ over a medium heat for 3 to 4 minutes, or until crispy and delicious. Add a good splash of sherry vinegar and toss it all around, then set aside. Season the squid tubes and tentacles then fry or BBQ with a splash of oil over a high heat for 2 to 3 minutes, until golden or even a little char grilled for extra flavour! Prepare a layer of couscous. Quickly toss the parsley leaves with the onion and add. Scatter over the chorizo, then top with the squid and eat straight away. Garnish with lemon, feta, olives, harissa and natural yogurt. Yumm!