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Chermoula Sausage Meatball Stew

Chermoula Sausage Meatball Stew

with Couscous, Spinach and Bell Pepper

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Allergens:SulphitesCereals containing glutenMilk

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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

225 grams

Pork and Oregano Sausage Meat


1 sachet

Ground Cumin

10 grams

Chicken Stock Paste

120 grams


(ContainsCereals containing gluten)

1 sachet

Chermoula Spice Mix

1 pack(s)

Tomato Passata

100 grams

Baby Spinach

1 sachet

Zhoug Style Paste

75 grams

Greek Style Yoghurt


Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3266 kJ
Energy (kcal)781 kcal
Fat38.0 g
of which saturates13.0 g
Carbohydrate72 g
of which sugars18.0 g
Protein31 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Mixing Bowl
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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!