1. Heat the oven to 190C. Prick the sweet potatoes,coat with oil and place on a tray covered with baking paper. Bake for 1 to 1½ hours or until tender when pierced.
2. In a heatproof bowl,combine the cous cous,butter,cumin,sea salt and pepper. Add 225ml boiling water or stock and stir through. Cover with foil and place on the bottom shelf of the oven for 10 minutes.
3. Cook the peas in simmering salted water for 1 minute,add the spinach for 15 seconds,then drain. Peel the chorizo sausages,chop the meat and fry until lightly crisped. Set aside any pan juices for serving.
4. To assemble,fluff up the cous cous with a fork. Add the peas,spinach,chorizo and feta,olive oil and lemon juice,sea salt and pepper and lightly toss.
5. To serve,cut the sweet potatoes in half lengthways and pile the chorizo cous cous on top. Drizzle with chorizo pan juices,scatter with pumpkin seeds and serve with lemon wedges.