It’s finally the end to a very busy week for me and boy do I need a rest!
The gym sessions have really intensified and the consistency is definitely on its way back which is very useful timing considering the Summer is just around the corner.
As I promised in my last blog post, there would be plenty of healthy recipes that are easy for you to follow along with in your own kitchens and today’s is no different from that.
I love cooking something great with just a few ingredients and without a complex list of instructions to follow. Basically a dish that doesn’t require much concentration is the key!
I’ve adapted this recipe from the latest Tesco Magazine (which I actually get excited for each month! is that really sad?!) and called it ‘Spiced Sausages with Harissa Couscous’. I was going to use boerewors in this recipe but in the end, I decided to go with spicy sausage instead. If you’ve never heard of boerewors and you’re wondering ‘How do you cook boerewors?’, I recommend BBQ’ing them. I might try this recipe again using boerewors actually. Anyway, back to the food!
This Turkish-inspired dish will leave you more than satisfied as it finds a great balance between the sweetness of the honey, along with the heat of the harissa.
Try it and I’m sure you’ll love it as much as I did!
Oh and I finally decided to spend my 30th birthday money (2 months later!) on a brand new macro lens, so expect many super-close-up shots of mouth-watering food 🙂
Enjoy!
- 6 Caramelised Red Onion Sausages
- 100g Chantenay Carrots (halved lengthways)
- 2 Red Peppers (sliced)
- 1 Red Onion (cut into chunks)
- 1 tablespoon Runny Honey
- 1 tablespoon Cumin Seeds
- ½ teaspoon Ground Coriander
- 1 tablespoon Olive Oil
1 Cup Couscous- Salt & Freshly Ground Pepper
- Small Handful of Fresh Mint (chopped)
- Small Handful of Fresh Parsley (chopped)
- 1 tablespoon Harissa Paste
- ½ Lemon (juice of)
Fat-free Yoghurt (optional)
- Pre-heat the oven to 200C (180C fan-assisted).
- Pierce the sausages and add them to a medium-sized roasting tray along with the red peppers, red onion and carrots.
- Thoroughly coat the contents of the tray with the honey, cumin seeds, coriander and olive oil then roast for 35 minutes or until ready. Turn halfway.
- With 5 minutes remaining, boil the kettle and add the couscous to a bowl along with 2 cups of boiled water and a generous amount of seasoning. Cover and leave for 5 minutes.
- When the time is up remove the covering and add the harissa paste, lemon juice, mint and parsley, then mix together with a fork.
- Remove the tray from the oven and serve with the flavoured couscous.
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