Sausage and roast veg cous cous

Try sausages in a new way in this roasted tomato, squash and aubergine cous cous.

Serves: 4

Preparation time:  5 minutes

Cooking time:  25 minutes

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You will need

  • 454g pack be good to yourself extra lean Cumberland sausages
  • ½ butternut squash (approx. 300g), peeled, deseeded and sliced
  • 1 aubergine, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 3 flavouripe classic round tomatoes, quartered
  • 200g cous cous
  • Freshly ground black pepper
  • 2 tablespoons fresh flat leaf parsley or coriander, chopped
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Recipe Information

Step by step guide to making Sausage and roast veg cous cous

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the sausages, butternut squash and aubergine on a large baking tray in a single layer.
  2. Drizzle over the olive oil and sprinkle with smoked paprika. Roast in the oven for 15 minutes.
  3. Turn the vegetables and sausages, add the tomatoes and roast for a further 10 minutes, until the vegetables are tender and lightly charred at the edges, and the sausages are cooked through.
  4. While the vegetables and sausages are cooking, put the cous cous in a heat-proof bowl and pour over enough boiling water from the kettle to just cover.
  5. Cover the bowl with clingfilm and let stand for 10 minutes until the water has been absorbed by the cous cous.
  6. Fluff up the cous cous with a fork, season with freshly ground black pepper and stir in the parsley or coriander.
  7. Cut the sausages into chunks and put in a large bowl. Add to the cous cous with the roasted vegetables and any juices from the baking tray.
  8. Toss everything together, divide between 4 plates and serve.

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Nutritional information for Sausage and roast veg cous cous

Nutritional information for Sausage and roast veg cous cous

Nutrition type per serving
Calories 463 kcal
Total Fat 9.5g
Saturated Fat 2.0g
Salt 1.18g
Sugar 7.1g

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