Summer vegetable and sausage couscous

Summer vegetable and sausage couscous
  • Serves icon For 2-4 people
  • Time icon Takes 5 minutes to make and 30 minutes to cook

Seasonal roasted vegetables and hearty sausages make a light couscous dish perfect for serving in summer.

Nutrition: per serving

Calories
547kcals
Fat
35.1g (10.6g saturated)
Protein
20.2g
Carbohydrates
41.3g (7.1g sugars)
Salt
2.7g
Calories
547kcals
Fat
35.1g (10.6g saturated)
Protein
20.2g
Carbohydrates
41.3g (7.1g sugars)
Salt
2.7g

For 4 servings

Ingredients

  • 1 aubergine, cut into chunks
  • 1 large red onion, cut into wedges
  • 200g cherry tomatoes on the vine
  • 8 good-quality pork and herb sausages, chopped
  • 3 tbsp olive oil
  • 200g couscous
  • 400ml chicken stock, hot
  • Juice of 1 lemon
  • 100g green beans

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Place the aubergine, red onion, tomatoes and sausages in a large roasting tin, drizzle with 2 tbsp of the olive oil, season and roast for 25-30 minutes, turning over once or twice.
  2. Meanwhile, place the couscous in a large bowl and mix with the rest of the olive oil, then pour over the hot chicken stock, cover with cling film and stand for 10 minutes. Fluff up the grains with a fork and stir in the lemon juice.
  3. Blanch the green beans in a pan of boiling water for 2 minutes, then refresh in cold water. Take the roasted veg and sausages out of the oven, mix them into the couscous with the pan juices and green beans, then serve.

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