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Sticky sausages with carrots and couscous recipe

Sticky sausages with carrots and couscous recipe

36 ratings

Created by {0}

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. See method

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

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • 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

Method

  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.

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