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Couscous
Chorizo, pea and lemon couscous

Chorizo, pea and lemon couscous

Name: Chorizo, pea and lemon couscous
Yield: Serves 4
Cuisine: British recipes
Ingredients: 300g quick-cook couscous; 400-450ml chicken stock, hot; 2 tbsp olive oil; 200g chorizo, sliced; 150g frozen peas, defrosted; Grated zest and juice of 1 lemon; Handful of fresh basil leaves

Easy
October 2012

Easy
October 2012

Test kitchen approved

Serves 4
Hands on time 20 mins

This chorizo, pea and lemon couscous dish makes a quick, speedy meal with bags of flavour.

Nutrition: per serving

Calories: 399kcals
Fat: 18.3g (5.8g saturated)
Protein: 16g
Carbohydrates: 41.6g (2.3g sugars)
Fibre: 2.4g
Salt: 0.7g

Nutrition: per serving

Calories: 399kcals
Fat: 18.3g (5.8g saturated)
Protein: 16g
Carbohydrates: 41.6g (2.3g sugars)
Fibre: 2.4g
Salt: 0.7g

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Ingredients

300g quick-cook couscous
400-450ml chicken stock, hot
2 tbsp olive oil
200g chorizo, sliced
150g frozen peas, defrosted
Grated zest and juice of 1 lemon
Handful of fresh basil leaves

Method

Put the couscous in a large bowl, then pour over the hot chicken stock. Stir quickly with a fork, cover with cling film or a clean tea towel, then leave for 10 minutes to absorb.
Meanwhile, heat the olive oil in a medium frying pan and cook the chorizo for a few minutes until just starting to crisp. Add the peas and warm through.
Uncover the couscous and fluff with a fork. Stir in the lemon zest and juice. Add the chorizo and peas, then the basil leaves. Season and mix well before serving.