Moroccan Spiced Sausages
with roast peppers and minty couscous
The humble sausage is elevated to new heights in this North African-inspired recipe. Let the couscous and subtly blended spices in this dish take your tastebuds on a trip to Tangier.
Tags:
Dairy Free
•Family Friendly
•Eat Me First
Allergens:
Sulphites
•Wheat
•Almonds
•Mustard
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
225 grams
Pork Sausages
(Contains Sulphites, Wheat)
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Bell Pepper
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Chicken Stock
1 pack(s)
Passata
5 grams
Mint
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Ground Cumin
Not included in your delivery
to taste
Water
to taste
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)541 kcal
Energy (kJ)2263 kJ
Fat30.98 g
of which saturates9.99 g
Carbohydrate60.33 g
of which sugars15.43 g
Dietary Fiber1.37 g
Protein25.12 g
Cholesterol0 mg
Salt4.25 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Pop the sausages onto a lined baking tray and bake until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw meat. The sausages are cooked when they are no longer pink in the middle.
2
- When sausages have been cooking for 10 mins, turn them and add the pepper to the tray. Drizzle with oil and season with salt and pepper.
- Roast for a further 10-15 mins.
- Boil 200ml water (500ml for 4p) in a pot for the couscous.
- When boiling, take off the heat, add couscous and half the chicken stock.
- Cover with a lid and leave to the side for 8-10 mins or until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
3
- Place a large pan over medium heat (no oil).
- Once hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins.
- Remove to a bowl and set aside.
TIP: Watch them like a hawk as they can burn easily.
4
- Return the pan to a medium-high heat with a drizzle of oil.
- Once hot, add the onion and cook until softened, 4-5 mins.
- Stir in the garlic, paprika and cumin.
- Cook for 1 min, then pour in 75ml water (double for 4p), passata and remaining chicken stock.
- Stir well, bring to the boil, reduce heat to medium and simmer until the sauce has reduced by half, 5-7 mins. Stir occasionally.
5
- Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
- Once the couscous is ready, fluff it up with a fork and stir in a drizzle of oil along with half the mint.
- Season to taste with salt and pepper.
- Once the peppers are cooked, stir them into the sauce.
- Season to taste with salt, pepper and sugar.
6
- Serve your sausages on a bed of couscous.
- Finish with your tomato sauce and a scattering of almonds.
- Sprinkle over the remaining mint.
