One-Pan Sausage, Bean & Pesto Couscous

This is a comforting and easy one-pot that’s perfect for a week-night family meal. Made using just a few ingredients and our Italian Couscous for a burst of pesto flavour. We’re using vegetarian sausage for a satisfying veggie main, but feel free to use any you like.


Add 1 tablespoon of light olive oil to a deep-sided frying pan or sauté pan over a medium-high heat. When hot add the sausages and cook for 6-8 minutes (or according to the packet instructions) until golden brown all over. Remove from the pan and set aside. Reduce the heat to medium, add an extra drizzle of oil if needed, and cook the onion for 4-6 minutes until softened but not coloured. Add the garlic and cook for 30 seconds until fragrant. Add the tomatoes and cannellini beans and stir to combine (add a pinch of sugar to sweeten the tomatoes if required). Lower the heat and gently simmer for 6 minutes.

Knead the pouch of Couscous to separate the grains and then pour into the pan. Use a fork to break up any clumps of grains and then stir. Nestle the sausages back in the pan and add the parsley. Cook for a further couple of minutes until the sausages are warmed through. Check for seasoning.

Serve in bowls scattered with parsley.



  • 6-8 vegetarian sausages
  • 1 medium red onion, chopped
  • 1 clove of garlic, minced
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of cannellini beans
  • 1 x pouch of Ainsley Harriott Italian Couscous
  • 1 tbsp chopped parsley, plus extra to serve