Fry the sliced chorizo (no oil needed as the chorizo has enough fat) over medium heat for 5 minutes stirring occasionally.
Add diced onion and a pinch of salt. Turn heat to low and fry for 5 minutes stirring occassionally.
Add cayenne pepper and cumin and stir well.
Add diced tomatoes, stir well and fry over medium heat for 5 minutes stirring occassionally. Then add tomato paste.
Turn heat to medium high, then add drained chick peas and dried fruit, stir well, then add chicken stock. Turn heat to medium low, cover and simmer for 15 to 20 minutes until chick peas are tender. Stir occassionally.
Pour boiling water over couscous until well covered, leave to soak for at least 10 minutes.
Uncover casserole and simmer over medium heat for another 10 minutes, then add couscous and turn heat to low. Stir to combine well. Simmer casserole over low heat for another 5 minutes stirring occassionally.
Turn off heat and stir in chopped parsley and mint. Season with salt and pepper to taste.