Baked Caramelised Onion Sausages

Pour the water for the couscous (see ingredients for amount) into a saucepan and bring to the boil. When boiling, remove from the heat, stir in the couscous and half the chicken stock paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve. When the sausages have been in the oven for 10 mins, turn them and add the sliced pepper to the tray. Drizzle with oil and season with salt and pepper. Roast for the remaining time, 10-15 mins.

Heat a large frying pan on medium heat (no oil) Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove to a bowl and set aside.

Pop your pan back on medium-high heat and add a drizzle of oil. Once hot, add the red onion and cook until softened, 4-5 mins. Stir in the garlic and harissa paste and cook, stirring for 1 min, then pour in the water (see ingredients for amount), tomato passata and the other half of the chicken stock paste. Season with salt and pepper and add the sugar (see ingredients for amount). Stir well, bring to the boil, reduce your 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 and half the mint. Taste and add salt and pepper if you feel it needs it. Once the peppers are cooked, stir them into the sauce, then taste and add salt and pepper if needed.