Roasted red pepper, merguez & giant couscous traybake
15g dillfronds picked
Ingredients · Servings 4
- 3 red peppers sliced into 2-3cm pieces
- 6 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 h 15 min
- Heat the oven to 220C/200C fan/gas 8. Put the peppers, merguez and onion in a large roasting tin with high sides (ours was 20 x 30cm). Mix the oil, garlic and ground spices together in a small bowl and season well, then drizzle this over the sausages and peppers. Toss to coat, then roast for 30 mins.
- Mix 2 tbsp of the vinegar into the hot stock. Toss the couscous with the sausages and peppers, mixing well, then pour in the stock. Cover and cook in the oven for a final 30 mins.
- In the final 10 mins of cooking, mix the shallot with the feta, dill and remaining 2 tbsp vinegar. Remove the traybake from the oven, uncover and top with the shallot and feta mix. Serve directly from the tin.
- kcal725
- fat30g
- saturates11g
- carbs76g
- sugars10g
- fibre9ghigh
- protein34g
- salt3.19g
