Spiced Fennel Sausages with Herbed Couscous

Name: Spiced Fennel Sausages with Herbed Couscous Chermoula Sauce and Yoghurt
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: ¾ Couscous; 1 Red Onion; 1 Garlic Clove; 1 Orange Pepper; 2 Chermoula Spice Mix; 1 Tomato Passata; 4 Tuscan Pork Sausage; 5 Mint; 5 Flat Leaf Parsley; 1 Lemon; 1 Greek Style Natural Yoghurt

Chermoula Sauce and Yoghurt

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Of all the delicious meats we get from our British butchers - Roaming Roosters - these spiced fennel sausages are by far André’s favourite. Even though we all love a bit of potato with our sausages, we thought as it’s spring, it’s out with the old and in with the new. So, enjoy the sausages with this herby couscous and North African chermoula sauce.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

Red Onion

Garlic Clove

Orange Pepper

Chermoula Spice Mix

Tomato Passata

Tuscan Pork Sausage

(Contains: Cereals containing gluten, Sulphites)

Mint

Flat Leaf Parsley

Lemon

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)702 kcal

Energy (kJ)2937 kJ

Fat23 g

of which saturates6 g

Carbohydrate87 g

Protein42 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Grater

•Knife

•Medium Saucepan

•Plate

Instructions

Pre-heat your grill to medium-high. Pour the couscous into a heatproof bowl and season with ¼ tsp of salt and a good grind of black pepper. Stir in 1 tbsp of oil and then pour in 300ml of boiling water. Cover your bowl with a plate or clingfilm and leave for 10 mins.

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!

Serve your sausages on a bed of couscous and finish with your chermoula spiced tomato sauce and a dollop of cooling yoghurt.