Moroccan Spiced Sausages
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Spiced Sausages

Moroccan Spiced Sausages

with peppers and minty couscous

The humble sausage is elevated to new heights in this North African-inspired recipe. Let the couscous and subtly blended spices in this dish take your tastebuds on a trip to Tangier.

Tags:
Dairy Free
Family Friendly
Eat Me First
Allergens:
Sulphites
Wheat
Almonds
Mustard
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

225 grams

Pork Sausages

(Contains Sulphites, Wheat)

1 unit(s)

Onion

1 unit(s)

Garlic

1 unit(s)

Bell Pepper

100 grams

Couscous

(Contains Wheat May be present Soya)

1 sachet(s)

Chicken Stock

1 pack(s)

Passata

10 grams

Mint

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Paprika

(Contains Mustard)

1 sachet(s)

Ground Cumin

Not included in your delivery

to taste

Water

to taste

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

sideBannerName

Nutrition Values

Energy (kJ)2268 kJ
Energy (kcal)542 kcal
Fat30.9 g
of which saturates9.99 g
Carbohydrate60.46 g
of which sugars15.43 g
Dietary Fiber0 g
Protein25.21 g
Cholesterol0 mg
Salt4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper
Pot
Lid

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Pop the sausages onto a lined baking tray and bake until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw meat. The sausages are cooked when they are no longer pink in the middle.
Make the Couscous
2
  • When sausages have been cooking for 10 mins, turn them and add the pepper to the tray. Drizzle with oil and season with salt and pepper.
  • Roast for a further 10-15 mins.
  • Boil 200ml water (500ml for 4p) in a pot for the couscous.
  • When boiling, take off the heat, add couscous and half the chicken stock.
  • Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

Toast the Almonds
3
  • Place a large pan over medium heat (no oil).
  • Once hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins.
  • Remove to a bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

Make the Sauce
4
  • Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
  • Once hot, add the onion and cook until softened, 4-5 mins.
  • Stir in the garlic, paprika and cumin.
  • Cook for 1 min, then pour in 75ml water (double for 4p), passata and remaining chicken stock.
  • Stir well, bring to the boil, reduce heat to medium and simmer until the sauce has reduced by half, 5-7 mins. Stir occasionally.
Finishing Touches
5
  • Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
  • Once the couscous is ready, fluff it up with a fork and stir in a drizzle of oil and half the mint.
  • Season to taste with salt and pepper.
  • Once the peppers are cooked, stir them into the sauce.
  • Season to taste with salt, pepper and sugar.
Plate and Serve
6
  • Serve your sausages on a bed of couscous.
  • Finish with your tomato sauce and a scattering of almonds.
  • Sprinkle over the remaining mint.
Meal right image

Explore Similar Recipes

Meal left image