Preheat the oven to 180°C fan/200°C/gas 6.
Tip the cous cous, stock, jarred artichokes and onion into a roasting tin, and scatter over the chopped chorizo.
Cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes.
Once cooked, stir through the spinach and the lemon zest and juice.
Taste and season with the sea salt and black pepper as needed.
Let everything cool down before dividing into lunchboxes.
Refrigerate until needed.
