Sticky sausages with carrots and couscous recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 433 calories / serving
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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.

  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 mins, 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 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 coat. Serve the sausages and veg with the couscous, harissa yogurt and a scattering of extra herbs.

See more Couscous recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 pork sausages
  • 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 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
  • For the harissa yogurt

  • 1 tbsp harissa paste
  • 150g pot natural yogurt
  • Energy 1810kj 433kcal 22%
  • Fat 27g 39%
  • Saturates 9g 43%
  • Sugars 10g 11%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 35.2g Protein 15.2g Fibre 3.1g


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