Summer sausage stew with couscous
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Summer sausage stew with couscous

By Anna Glover

Contains pork – recipe is for non-Muslims only

Make this sausage and giant couscous stew part of your midweek repertoire this summer – it’s easy to make, and provides three of your five-a-day.

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 730
  • fat 31g
  • saturates 10g
  • carbs 68g
  • sugars 0g
  • fibre 11g
  • protein 39g
  • salt 2.42g

Ingredients

  • 2 tbsp olive oil
  • 10 Morrisons Market Street thick pork sausages
  • 1 red onion , finely sliced
  • 2 courgettes , sliced into discs
  • 2 red peppers , sliced
  • 2 garlic cloves , sliced
  • 2 tsp fennel seeds
  • 1 tsp dried oregano
  • 420g cherry tomatoes
  • 430g jar Italian passata with peppers
  • 600ml chicken or vegetable stock
  • 300g giant couscous
  • handful of parsley , chopped

Method

  1. Heat 1 tbsp of the oil in a deep frying pan over a medium heat and fry the Morrisons sausages for 5 mins, turning regularly until golden all over. Transfer to a plate.

  2. Add the remaining oil to the pan and fry the onion with a pinch of salt for 5 mins until soft. Stir in the courgette, pepper, garlic, fennel and oregano. Season and fry for another 5 mins until fragrant, stirring often. Add the tomatoes, passata and stock, and return the sausages to the pan. Season well, cover and simmer for 15 mins until the sausages are cooked through.

  3. Remove the lid and sprinkle over the couscous – the stew should be quite liquid, as the couscous will absorb much of it. Stir well, reduce the heat to very low, cover and cook for 15-20 mins for the couscous to plump up and soften. Serve sprinkled with the chopped parsley.

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