Add a little oil to a pan over a medium-high heat then remove the skin from the sausages and break pieces into the pan
Fry for around 5 minutes until brown and crispy
Add in the garlic and fry for 3 minutes
Add in the harissa and rice and toast for a couple of minutes
Add in the chicken stock pot and slowly start to add in the water, around 100ml at a time, stirring frequently
Only add more water when the previous addition has mostly been absorbed
Once all the water has been added, add the peas, parmesan, lemon zest and juice, and the fresh parsley
Stir together and season with salt and black pepper
Add a little more water if needed to get a fairly loose but silky consistency
Finish with a knob of butter for extra richness
