Spiced Fennel Sausages with Herbed Couscous

Cut the red onion in half through the root, peel and then chop into 1/2cm pieces (or as small as you can). Peel and grate the garlic. Remove the core from the orange pepper and thinly slice.

Heat a saucepan over medium heat, add 1 tbsp of oil and add the chopped onion. Cook for 3 mins, then add the sliced orange pepper and cook for another 3 mins. Stir in the garlic and the chermoula spice mix and cook for a minute longer. Pour in the tomato passata and cook over a medium heat for 12 mins.

While your sauce cooks, pop the sausages under your grill and cook for 8-10 mins on each side. They are cooked when the centre is no longer pink.

Keep one eye on your sausages and get chopping the mint and parsley. Zest the lemon and stir the herbs and zest into your couscous. Squeeze in the juice of half the lemon and check the seasoning. Add more salt and pepper if you feel it needs it!