Sausage & Borlotti Bean Stew with Rosemary & Italian Couscous
This one-pot stew is easy to make for a comforting and delicious mid-week meal. Adding beans and grains to your pot is a great way to bulk out a meal with tasty and healthy ingredients. Delicious on its own for 2 or serve with your favourite veg for a family meal.
Heat a non-stick sauté pan over a medium heat. Add the sausage and brown on all sides, remove from the pan and set to one side. Heat the olive oil in the same pan and cook the onion until softened but not coloured. Add the garlic and stir. Add the drained beans and return the sausages to the pan. Stir well.
Increase the heat and add the wine and bubble for a minute. Lower the heat to a simmer add the sprigs of rosemary and cover with a lid. Cook for 8-10 minutes.
Meanwhile prepare the couscous according to the packet instructions.
Remove the lid and take out the sausages. Fold through the mascarpone, season with salt and pepper and a good squeeze of lemon juice, stirring until the mascarpone has melted. Fold through the couscous. Return the sausages to the pan and serve immediately with a little grated Parmesan.
- 6 of your favourite sausages
- 2 tbsp olive oil
- 1 onion, peeled and sliced
- 1 clove garlic, grated
- 1 x 400g tin borlotti beans, rinsed and drained
- 125ml white wine
- 2 sprigs rosemary
- 3 tbsp mascarpone
- 1 x pouch of Ainsley Harriott Italian Couscous
- juice of ½ lemon
- Parmesan, grated, to serve (optional)