Couscous with Chorizo, Pea and Lemon

Charmaine Lu -
  • 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