• 1 tbsp olive oil (optional)
  • 454 g pork sausages
  • 1 onion, finely chopped
  • 500 g carrots, peeled and sliced diagonally
  • 1 clove garlic, finely chopped (optional)
  • 1 red chilli, deseeded and finely chopped
  • 400 g tin peeled plum tomatoes, chopped
  • 1 tbsp tomato purée double concentrate
  • 1 stock cube (optional)
  • 250 g couscous
  • 1 tsp dried mixed herbs (optional)


  1. 1

    Heat the oil (if using) in a large pan and fry the sausages until golden. Remove and set to one side. Then add in the onion and carrots to the pan and cook for 5-10 minutes, over a medium heat, until soft, adding in the garlic (if using) and chilli for the last minute.

  2. 2

    Stir in the chopped plum tomatoes and tomato purée, with 250ml stock (if using) and bring to a boil. Simmer for 10 minutes and then stir through the sausages. Cook for a further 15-20 minutes.

  3. 3

    Meanwhile, place the couscous in a bowl and add 400ml boiling water. Cover with clingfilm and then leave for 5 minutes. Fluff up with a fork and stir through the dried mixed herbs (if using) before serving.


    Cook's tip: for vegetarians, try swapping the pork sausages for 2 x 300g packs of vegetarian sausages.

Nutritional Details

Each serving provides
  • Energy 2060kj 492kcal 25%
  • Fat 19.8g 28%
  • Saturates 5.8g 29%
  • Sugars 16.3g 18%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

51.5g carbohydrate 6.8g fibre 23.6g protein

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