Pork sausage stew with almond couscous

Cooking Meat Pork sausage stew with almond couscous

This delicious pork stew is ready in under an hour!

Lables: High fibre Low carb Egg free Fish free Shellfish free
  1. Heat oil in a large, deep frying pan over high heat. Cook sausages for 10 minutes or until browned all over and cooked through. Transfer to a plate lined with paper towel.
  2. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add coriander and cumin. Cook, stirring, for 1 minute or until fragrant.
  3. Add diced tomatoes, 1/2 cup cold water, capsicum and sausages. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until sauce thickens.
  4. Meanwhile, bring stock to the boil over high heat. Place couscous in a large heatproof bowl. Add stock. Cover. Stand for 3 to 5 minutes or until liquid has absorbed. Stir with fork to separate grains. Stir in almonds, parsley and fetta. Serve couscous with sausage stew.

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1 tbsp olive oil
8 thick pork sausages
1 large red onion, cut into wedges
2 tsp ground coriander
2 tsp ground cumin
800g can diced tomatoes
270g jar chargrilled capsicums, drained
1 1/2 cups Massel chicken style liquid stock
1 1/2 cups couscous
2 tbsp slivered almonds, toasted
1/3 cup finely chopped fresh flat-leaf parsley leaves
100g low-fat feta, crumbled

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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