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Ingredients
Method
- 300g couscous
- 450ml chicken stock
- 2 tbsp olive oil
- 200g sliced chorizo
- 150g peas
- 1 lemon, zest and juice
- Handful of basil leaves
- Tip the couscous into a bowl and cover with the chicken stock. Stir, cover with a tea towel, and leave for 10 mins to absorb. Meanwhile, heat the olive oil in a pan and fry the chorizo for a few mins, then add the peas and warm through. Fluff the tender couscous with a fork, then stir in the lemon juice and zest, peas, chorizo and basil leaves. Season and serve.
20 mins
4 serving
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