Toulouse Sausages
with Herbed Couscous and Chermoula Tomato Sauce
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
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.
Ingredients
1 unit(s)
Bell Pepper
4 unit(s)
Toulouse Sausage
1 sachet(s)
Chermoula Spice Mix
10 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
99 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Red Onion
1 bunch(es)
Mint
Not included in your delivery
1 tsp
Sugar
240 milliliter(s)
Water for the Couscous
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic. Halve the pepper and discard the core and seeds. Slice into thin strips.
Fill and boil your kettle. Pop the pepper slices on a large baking tray and drizzle with oil, season with salt and pepper and toss to coat. Pop the sausages on the baking tray too and then roast on the top shelf of your oven until the peppers are tender and charred and the sausages are browned and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Put the couscous in a bowl with the chicken stock powder and a glug of olive oil. Pour the boiling water for the couscous (see ingredients for amount) into the bowl. Stir well to dissolve the stock powder and cover tightly with cling film. Leave to the side for 10-15 mins or until ready to serve.
Heat a drizzle of oil in a saucepan over medium high heat. Once hot, add the red onion and cook until softened, 4-5 mins. Stir in the garlic and chermoula and cook for 1 minute, then pour in the water (see ingredients for amount) and tomato passata. Season with salt and pepper and add the sugar (see ingredients for amount). Bring to the boil and simmer until the sauce has reduced by half, 5-7 mins.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the spring onion and thinly slice. Once the couscous is ready, fluff it up with a fork and stir in the spring onion 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 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 yoghurt. Sprinkle over the remaining mint and enjoy!
