Sausage, Couscous & Fennel Traybake
A real one-pot wonder – our Sausage, Couscous and Fennel Traybake is great for an easy and delicious weekend meal or an after-work supper. We’ve used our Roasted Vegetable Couscous, but this also works well with our Lemon and Mint, Sundried Tomato and Garlic and Tomato and Chilli Couscous.
Heat the oil in a roasting tin at 200c/gas 6 for 5 minutes. Add the sausages to the tin and bake for 5 minutes.
Add all the prepared vegetables to the tin, tucking in between the sausages. Add the lemon wedges and return to the oven to bake for 20 minutes, turning the sausages after 10 minutes.
In a small bowl or mug, mix together the mustard, honey and stock. Remove the tray from the oven. Using tongs remove the sausages and place on a plate. Empty the contents of the couscous packet on to the vegetables and stir.
Pour the hot stock mixture over vegetables, season with salt and pepper. Sit the sausages and cherry tomatoes on top and return the tray to the oven for 6-8 minutes.
Before serving, squeeze over the juice of the roasted lemons and sprinkle with a little chopped parsley.
- 1 tbsp olive oil
- 6 sausages
- 1 small onion, peeled and sliced
- 1 red pepper, deseeded and sliced
- 1 fennel bulb, sliced
- 1 clove of garlic, sliced
- 1 lemon, cut into quarters
- 2 tsp grain mustard
- 1 tsp honey
- 170ml chicken stock
- 100g cherry tomatoes on the vine
- Salt and pepper
- 1 tbsp roughly chopped parsley
- 1 packet of Ainsley Harriott Roasted Vegetable Couscous.