One-Pot Summer Sausage Stew with Giant Couscous

Name: One-Pot Summer Sausage Stew with Giant Couscous
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 10 pork sausages; 300 g giant couscous; 420 g cherry tomatoes; 430 g jar Italian passata with peppers; 600 ml chicken or vegetable stock; 2 courgettes sliced into discs; 2 red peppers sliced; 2 tbsp olive oil; 1 red onion, finely sliced; 2 clove garlic sliced; 2 tsp fennel seeds; 1 tsp dried oregano; 1 handful handful of parsley chopped

A vibrant and hearty one-pan meal featuring juicy pork sausages, fresh summer vegetables, and plump giant couscous. This Mediterranean-inspired stew is a perfect weeknight dinner that brings together bright flavors and satisfying textures.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

pork sausages
10
giant couscous
300 g
cherry tomatoes
420 g
jar Italian passata with peppers
430 g
chicken or vegetable stock
600 ml
courgettes sliced into discs
2
red peppers sliced
2
olive oil
2 tbsp
red onion, finely sliced
1
garlic sliced
2 clove
fennel seeds
2 tsp
dried oregano
1 tsp
handful of parsley chopped
1 handful

Step-by-Step Instructions

Heat 1 tablespoon of olive oil in a deep frying pan or casserole dish over medium heat. Fry the sausages for about 5 minutes, turning them regularly until they are golden brown all over. Transfer the sausages to a plate and set aside.

Add the remaining oil to the same pan. Sauté the sliced red onion with a pinch of salt for 5 minutes until softened. Stir in the sliced courgettes, red peppers, garlic, fennel seeds, and dried oregano. Season with salt and pepper, and fry for another 5 minutes until fragrant, stirring frequently.

Pour in the cherry tomatoes, passata, and stock, then return the sausages to the pan. Season well, cover with a lid, and simmer for 15 minutes until the sausages are fully cooked through.

Remove the lid and sprinkle the giant couscous over the stew. The mixture should be quite liquid, as the couscous will absorb it. Stir well, reduce the heat to very low, cover, and cook for 15–20 minutes until the couscous has softened and plumped up. Serve hot, garnished with chopped parsley.

Chef's Tips

If the stew looks too dry before adding the couscous, add an extra splash of stock or water to ensure the grains cook properly. For a vegetarian twist, use plant-based sausages and vegetable stock.