Spanish couscous with chorizo

Name: spanish couscous with chorizo
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: g saffron bag; 2 el water lukewarm; 300 g couscous; 350 ml boiling water; 250 g chorizo sausage broken; 1 Red pepper; 450 g frozen garden peas; 200 g cool freshly cooked mussels; 6 el traditional olive oil; 15 g fresh parsley bag of 30 g; 90 g olives jar of 180 g

Couscous with chorizo, mussels, garden peas, peppers and parsley.

Ingredients

Directions

Put the saffron in a bowl and add the hot water. Leave for 2 minutes.
Meanwhile, put the couscous in a large bowl, pour in the boiling water and add the saffron.
Stir through, cover with a lid or aluminum foil and leave for 10 minutes.
Meanwhile cut the chorizo into slices. Clean the peppers and cut into 2 x 2 cm cubes.
Heat a skillet without oil or butter and fry the chorizo in 3 min. Until crispy. Drain on kitchen paper.
Add the pepper and garden peas to the shortening. Bake for 3 minutes on a high heat. Change regularly.
Spoon the mussel meat through the vegetables and warm over a low heat for 2 minutes.
In the meantime, stir up the couscous with the oil with a fork. Spoon the couscous on a large round dish. Slice the parsley.
Cover the couscous with the vegetable mussel mixture, olives, (freshly ground) pepper and possibly salt. Divide the chorizo and parsley over it.