Chorizo, pea and lemon couscous

  • Portion size: Serves 4
  • Hands on time 20 mins
  • Difficulty: easy

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

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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

  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.
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Nutrition

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