1. Bring chicken stock to a boil in a medium saucepan. Add saffron and allow to infuse for 1 hour (or overnight).
  2. Cook San Remo Pearl CousCous as per packet directions using the saffron stock as the liquid component.
  3. Meanwhile, heat olive oil in a large frypan over medium heat. Add onion and sauté until softened.
  4. Add garlic and chorizo and sauté for 2 minutes.
  5. Add chopped tomatoes and continue to sauté until the tomatoes collapse.
  6. Add spices and cook for 1 minute.
  7. Add prawns and peas and sauté until prawns are cooked through.
  8. Add in the cooked couscous and season with salt and pepper. Toss to combine.
  9. Serve with lemon wedges.