Chorizo, pea and lemon couscous

Method

1. 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.
2. 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.
3. 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.