- Roasted Pepper, Merguez & Couscous Traybake.jpg (53.88 KiB) Viewed 11 times
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4
No nutritional information available.
Ingredients
- 3 red peppers, sliced into 2 - 3cm pieces
- 3 merguez sausages
- 1 red onion, cut into chunky slices
- 4 tbsp olive oil
- 2 garlic cloves, grated
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 4 tbsp red wine vinegar
- 850ml hot chicken stock
- 350g giant couscous
- 1 shallot, finely sliced into rings
- 75g feta, crumbled
- 15g dill, fronds picked
Method
1. Heat the oven to 220°C/Fan 200°C/Gas Mark 8. Put the peppers, merguez and onion in a large, high-sides roasting tin. Mix the oil, garlic and ground spices together, season well, then drizzle over the sausages and peppers. Toss to coat and roast for 30 minutes.
2. Mix 2 tbsp of the red wine vinegar into the hot stock. Toss the couscous with the sausages and peppers, then pour in the stock. Cover and cook in the oven for a final 30 minutes.
3. In the final 10 minutes of cooking, mix the shallot with the feta, dill and remaining 2 tbsp vinegar. Uncover the traybake and top with the shallot and feta mix. Serve straight from the tin.
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