Ingredients

  • 1 medium butternut squash, peeled and chopped
  • 3 carrots, peeled and chopped
  • 454g pack be good to yourself Cumberland sausages
  • 2 tablespoons olive oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon dried mixed herbs
  • 1 chilli, finely chopped
  • 1 tablespoon plain flour
  • 500ml hot beef stock
  • 400g carton basics chopped tomatoes
  • 410g tin red kidney beans, drained and rinsed
  • 200g cous cous
  • 250ml hot vegetable stock
  • 1 lemon, zest and juice
  • 28g pack fresh parsley, roughly chopped

Method

  1. 1 Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the butternut squash, carrots and sausages in a roasting tin. Drizzle over 1 tablespoon olive oil and mix well. Roast for 30 minutes.
  2. 2 Meanwhile, heat the remaining oil in a large saucepan and cook the onion for 5 minutes, until soft. Stir in the garlic, mixed herbs and chilli, and cook for a further 2 minutes.
  3. 3 Stir in the flour, then gradually add the beef stock. Bring to the boil. Add the tomatoes and simmer for 10 minutes. Add the kidney beans and simmer for a further 10 minutes.
  4. 4 In the meantime, place the cous cous in a large bowl. Pour in the vegetable stock, cover with clingfilm and leave to stand for 5-10 minutes. Stir through the lemon zest and juice and half the parsley.
  5. 5 Carefully spoon the sausages and roast vegetables into the saucepan with the remaining parsley, and gently combine. Serve with the lemon cous cous.

Nutritional Details

Each serving provides
  • Energy 2558kj 611kcal 31%
  • Fat 10.3g 15%
  • Saturates 2.1g 11%
  • Sugars 17.8g 20%
  • Salt 1.2g 20%

% of the Reference Intakes

Back to top