Brilliantly Ana couldn't tell either, until I told her, which is why I love this recipe!
Naturally once I told her that I'd used up the last of the bulgar wheat rather than use cous cous, she claimed to have noticed something 'different' from the off, but I don't think you can really. The beauty of it is whatever you use, sucks up all the flavours of the stock, chorizo fat, lemon and tomatoes. In fact, I might go mental soon and try it with Quinoa next time. Or looking at the face pulled when I mentioned it, I might not.
Mrs White, how did it go for you?
Wine Time
Last time I suggested a Soave and/or Rose, but recently I tried a couple of bottles of what Victoria Moore brilliantly described as 'the thinking woman's Pinot Grigio' - a Fiano. It's got all the lemony loveliness you want, with a really lovely, delicate blossom nose. It could quite possibly be my new favourite wine. Waitrose has a Fiano mix called 'Traide' which is a good place to start.
sources
chorizo, pea and lemon cous cous - Delicious, October 2012, p28
It was delicious but Ron said where was the main course? I think it would be an awesome accompaniment to a BBQ with roasted veg and maybe some spicy chicken skewers? Just back from a weekend wine tasting in the Hunter and feeling like I know a bit more about my drink of choice! My favourite from the weekend, a beautiful Barbera for the reds and who would have thought, a Chardy for the whites!
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