This simple recipe is sure to become a family favourite – it takes just over 30 minutes to rustle up and brings big flavours to your midweek meals. Roasting in cumin, coriander and honey gives fragrant, sticky sausages, whilst Tendersweet carrots and red onion bring a vibrant, earthy sweetness. Serving with a fiery harissa yogurt and herby couscous finishes off this satisfying sausage recipe perfectly.
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.
Meanwhile, bring a kettle to the boil. Put the couscous in a bowl with 1 tsp oil; season well. Pour over 150ml (1/4pt) 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.
To make the harissa yogurt, combine the ingredients in a bowl and set aside until needed.
Once the sausages are cooked, drizzle over the honey and toss to coat. Serve the sausages and veg with the couscous, harissa yogurt and a scattering of extra herbs.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.