Baked Caramelised Onion Sausages
with Minty Couscous and Harissa Tomato Sauce
Based on season, the colour of your bell pepper will either be yellow, red, orange or green to guarantee you get the best quality pepper.
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.
Ingredients
1
Red Onion
1
Garlic Clove
1
Bell Pepper
(May contain Celery)
4
Caramelised Onion Sausages
120
Couscous
(Contains Cereals containing gluten May contain Soya)
15
Chicken Stock Paste
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
50
Harissa Paste
1
Tomato Passata
1
Flat Leaf Parsley
Not included in your delivery
½
Sugar
240
Water for the Couscous
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the sausages onto a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when they are no longer pink in the middle. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pour the water for the couscous (see ingredients for amount) into a saucepan and bring to the boil. When boiling, remove from the heat, stir in the couscous and half the chicken stock paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve. When the sausages have been in the oven for 10 mins, turn them and add the sliced pepper to the tray. Drizzle with oil and season with salt and pepper. Roast for the remaining time, 10-15 mins.
Heat a large frying pan on medium heat (no oil) Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove to a bowl and set aside.
Pop your pan back on medium-high heat and add a drizzle of oil. Once hot, add the red onion and cook until softened, 4-5 mins. Stir in the garlic and harissa paste and cook, stirring for 1 min, then pour in the water (see ingredients for amount), tomato passata and the other half of the chicken stock paste. Season with salt and pepper and add the sugar (see ingredients for amount). Stir well, bring to the boil, reduce your heat to medium and simmer until the sauce has reduced by half, 5-7 mins. Stir occasionally.
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. 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 needed.
Serve your sausages on a bed of couscous and finish with your spiced tomato sauce and scattering of almonds. Sprinkle over the remaining mint. Enjoy!
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