Chorizo, pea and lemon couscous
- Published: 30 Sep 12
- Updated: 4 Mar 25
This chorizo, pea and lemon couscous dish makes a quick, speedy meal with bags of flavour.
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Serves 4
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Hands on time 20 mins
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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
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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.
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- Recipe from October 2012 Issue
Nutrition
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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