• 1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan
  • 1/2 pound chorizo, casings removed and cut into bite-size dice
  • 3/4 pound chicken cutlets or tenderloins, cut into bite-sized pieces
  • 1 fresh bay leaf
  • 4-5 sprigs fresh thyme
  • 1 medium onion, chopped
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, grated or chopped
  • 2 Piquillo peppers or 1 roasted red pepper, chopped
  • 1 teaspoon turmeric, (eyeball it)
  • 1 envelope saffron powder or a pinch of threads
  • Salt and pepper
  • 2 cups chicken stock
  • 2 cups couscous
  • 1 cup frozen green peas
  • Zest of 1 lemon
  • A generous handful of flat-leaf parsley, chopped


Serves: 4 servings


Heat EVOO over medium-high heat in a deep skillet - make sure to choose a pan with a tight-fitting lid.

Add the chorizo, cook for 1 minute to render some of its fat, then add the chicken, bay leaf, thyme and onions.

Cook for 2 minutes to start softening the onions, then add shrimp, red pepper flakes, garlic, Piquillo or red peppers, turmeric and saffron, and cook until shrimp are just about cooked through, about 3 minutes. Season with salt and pepper then add stock.

Bring stock to a boil, about 1 minute, stir in couscous, peas and lemon zest. Cover and turn off heat. Let stand 5 minutes then fluff with fork. Remove bay and thyme stems, sprinkle with chopped parsley and serve.