chorizo, pea and lemon cous cous - recipe

When I posted last time we had this recently I got two responses; the lovely Sarah White asked for the recipe (find it below Sarah), and the lovely Ana Barnes moaned about the photo because she took a much better one, and why hadn't I used it, and where were the tomatoes?

It's a good question, and it has a simple answer: She took a brilliant photo but the reason I didn't use it was because it wasn't on the same day - she took tonight's photo. Behold!

The photo does it full justice as it was delicious - and as promised last time, we've jazzed it up with some tomtoes as we're fully intent on further emptying the fridge before we head off to Canada in four more sleeps!

Chorizo, pea and lemon cous cous
Ignore them, it serves 3 at a push

300g cous cous
450ml chicken stock
Olive oil
Chorizo, sliced thickly
150g frozen peas
Grated zest and juice of one lemon
Handful of basil leaves

1. Get the cous cous on the go in a big mixing bowl by adding the stock to the grains, and covering with a tea towel;
2. When the cous cous is almost ready, fry the chorizo slices in a pan until beginning to crisp, and then add the frozen peas and cook through;
3. Fluff the cous cous with a fork, stir in the lemon zest and juice. Add the chorizo, peas and pan juices, season well and mix in the basil.

Simples.

sources
chorizo, pea and lemon cous cous - Delicious, October 2012, p28