Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Bring the stock to the boil and blanch the peas for 2 minutes
2. Remove peas with a slotted spoon and place into a large mixing bowl
3. Place the couscous into a bowl and pour over the stock
4. Cover with plastic wrap and allow to steam for 5 minutes
5. Heat olive oil in a large pan and fry the chorizo for 3-4 minutes
6. Remove with a slotted spoon and place in the bowl with the peas
7. Add the onions to the oil left in the pan and cook for 5-6 minutes until softened
8. Stir in the paprika and chickpeas and sauté for a minute
9. Add to the mixing bowl and toss to combine
10. Take the plastic off the couscous and fluff the grains with a fork
11. Add to the bowl with the chorizo and toss
12. Season with the salt and pepper and serve

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