Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pork and Oregano Sausage Meat(ContainsSulphites)
Chicken Stock Paste
Couscous(ContainsCereals containing gluten)
Chermoula Spice Mix
Zhoug Style Paste
Greek Style Yoghurt(ContainsMilk)
Sugar for the Sauce
Water for the Sauce
Water for the Couscous
Halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Put the sausage meat and cumin into a bowl. Mix with your hands until well combined, then shape into 4 meatballs per person. Pop them on a plate. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pour the water for the couscous (see ingredients for amount) into a saucepan with half of the chicken stock paste, then bring to the boil. When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the pepper and cook until it is charred, 3-4 mins. Stir only twice in this time as you want the pepper to get some nice colour. Once charred, transfer the pepper to a bowl. Pop your pan back on medium-high heat with another drizzle of oil if the pan is dry.
Add the meatballs to the frying pan and fry until evenly browned on the outside, 3-4 mins. Turn occasionally. Move the meatballs to the edge of the pan and add the onion, along with a pinch of salt and pepper. Fry along with the meatballs until softened, 4-5 mins, stirring frequently. Add the pepper back into the pan along with the garlic and chermoula spice. Stir and cook for 1 min. Then, pour in the passata and water for the sauce (see ingredients for amount).
Stir in the remaining chicken stock paste and the sugar for the sauce (see ingredients for amount). Season with salt and pepper and simmer the stew until thickened, 5-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Once cooked, stir through the spinach a handful at a time until it has wilted and is piping hot, 1-2 mins. TIP: Add a splash of water if the stew looks a little thick. Taste and add more salt and pepper if needed.
Fluff up the couscous with a fork, then stir through the zhoug paste and half the spring onion. Spoon into bowls and top with the stew. Finish with a spoonful of Greek yoghurt and sprinkle over the remaining spring onion. Enjoy!