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Sauté chorizo - Heat the oil in a large non-stick frying pan* over medium-high heat. Cook the chorizo for 5 minutes or until light golden. Add the garlic, and onion and cook for a further 2 minutes until the chorizo is golden and the onion is softened. Turn the heat down to medium. Add the tomato paste and stir for 1 minute. Add the couscous, paprika and pepper and stir for 1 minute to coat the couscous in the tasty oil.
Steam couscous - Add the peas, stock and salt and let it come to a simmer. The couscous will soak up the stock straight away and that's okay! Trust the process! Spread the couscous out evenly and scoop down the sides of the pan. Cover the pan with a lid or another frying pan (or a baking tray) then turn the stove off. Leave the pan on the turned-off stove for 5 minutes to steam-cook the couscous.
Serve - Scatter the lemon zest and drizzle the lemon juice over the couscous. Add the cherry tomatoes. Gently fluff and mix the couscous with a spatula. Spoon into bowls and serve.