Cook the chorizo in a pan for a few minutes until crisp.
Put the raw couscous in a bowl and pour over it some olive oil and a squeeze of lemon. In a jug dissolve a stock cube in some boiling water and pour over the flavoured raw couscous.
Cook the peas in boiling water and strain. Add them to bowl of garlic, coriander, mint and feta. Mix in the chorizo and the rest of the ingredients into the couscous and serve.
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