Sausage Stew with Couscous
By Good Food
Published on 21 March 2025
Make this sausage and giant couscous stew part of your midweek repertoire – it's easy to make, and provides three of your five-a-day.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 10 Morrisons The Butcher’s 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 pack cherry tomatoes
- 430g jar Italian passata with peppers
- 600ml chicken or vegetable stock
- 300g giant couscous
- 2 tbsp olive oil
- A handful of parsley, chopped
Method
Step 1
Heat 1 tbsp 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.Step 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, stock, and sausages back to the pan. Season well, cover, and simmer for 15 mins, until the sausages are cooked through.Step 3
Remove the lid and sprinkle over the couscous – the stew should be quite liquidy as the couscous will absorb lots of liquid. Stir well, turn the heat to very low, cover and cook for 15-20 mins for the couscous to soften. Serve sprinkled with the chopped parsley.