S T I C KY S AU S AG E S W I T H CARROTS AND CO U SCO U S Serves 4 Takes 35 mins Cost per serve £1·27 8 pork sausages 1 x 150g pack Tendersweet carrots, halved lengthways 1 small red onion, sliced 1 tsp cumin seeds ½ tsp ground coriander 1 tbsp olive oil 2 tsp clear honey For the couscous 200g (3½oz) couscous 1 tbsp fresh mint, leaves chopped 1 tbsp fresh flat-leaf parsley leaves roughly chopped, plus extra leaves to garnish 1 tbsp olive oil ½ lemon, juiced 62
For the harissa yogurt 1 tbsp harissa paste 1 x 150g pot natural yogurt
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sausages, carrots and onion in a roasting tin and toss with the cumin, coriander and olive oil. Roast for 30 minutes, turning halfway, until cooked through and golden. 2 Meanwhile, bring a kettle to the boil. Put the couscous in a bowl with 1 tsp oil; season well. Pour over 150ml (¼pt) boiling water and cover with clingfilm. Leave to stand for a few minutes until all the liquid has been absorbed, then fluff up the grains with a fork. Mix through the herbs, oil and lemon juice. 3 To make the harissa yogurt, combine the ingredients in a bowl and set aside until needed. 4 Once the sausages are cooked, drizzle over the honey and toss to
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coat. Serve the sausages and veg with the couscous, harissa yogurt and a scattering of extra herbs. Each serving contains Energy
1808kJ 433kcal 22%
Fat
Saturates
Sugars
Salt
27g 9g 10g 2·2g 39% 43% 11% 37%
of the reference intake. See page 96. Carbohydrate 35g Protein 15g Fibre 3g
Perfect partners
finest* 6 British Aberdeen Angus Beef Sausages, £2·50/400g (63p/100g) Beefy bangers also work well with the couscous.
finest* Acacia Honey, £3·19/340g (94p/100g) This mild honey is ideal for drizzling over the sausages.