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.
The quantities provided above are averages only.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve your sausages on a bed of couscous.
- Finish with your tomato sauce and a scattering of almonds.
- Sprinkle over the remaining mint.
