Feel free to use larger cooked sausages for this, it just so happens that my housemate is a fan of the smaller ones - so many jokes, not enough time. This one does take a bit longer than the normal recipes I post, but it is damn nice so it's worth the wait for sure. Also, if you're in the arms of a hairy vegetarian, leave out the sausages and you will be on a fast track to pound town my friend.
How it's done
This one is pretty much made up from cupboard staples like chopped tomatoes, stock cubes, chickpeas... 'Wait, did he just say chickpeas?!' I hear you scream. Well yes, I did. Stop being a little bitch about everything and make sure you ALWAYS have a can of these bad boys in the cupboard because they are an awesome utility ingredient for all sorts of things, including a fantastic little curry recipe I have coming up for you.
- Cooked sausages
- A butternut squash
- Garlic clove
- Dried thyme
- An onion
- Some fresh coriander
- 20g sultanas (these aren't a complete necessity but add great flavour)
- 1/2 teaspoon ground cinnamon
- A small red chilli
- 1 can of chopped tomatoes
- 1 can of chickpeas
- 1 vegetable stock cube
- 160g cous cous
- Fat free yoghurt
This is all very straight forward, if a little time consuming. Peel and chop up the squash (I can't be arsed with the fat end that has all the pips and shit, I just use the top part), you want it in small chunks around 2cm. Throw the squash into a roasting tin with a good amount of olive oil, the dried thyme and a clove of garlic that you've crushed with your bare hands. No seriously, just get a garlic clove (don't worry about taking the skin off) and put it on the counter before slamming your fist down on to it just to crack it so all the awesome flavours will come out. Get this into an oven on 200C for about 40 minutes.
Peel the onion and finely dice it up before putting it into a reasonably large pan with some olive oil, the sultanas (if you want them), the de-seeded and chopped chilli, the cinnamon and the roughly chopped stalks of the coriander. Stick a lid on top and cook this for around 20 minutes, stirring every now and then, along with adding some boiling water here and there to keep it moist and stop it burning.
Then add the roasted squash, can of tomatoes and chickpeas (drain half of the juice out of the can but be sure to add some to the pan). Pour in 300ml of boiling water and crumble in the stock cube. Leave this simmering for around 30-40 minutes on a medium heat with the lid off, until the liquid reduces and the stew thickens.
When the stew has about 15 minutes to go, stick the cous cous into a large bowl and just enough boiling water to cover it. Get a plate on top and leave it to soak up the water. Just before the stew is done, fluff up the cous cous with a fork and season well.
That's it, all done. Put the cous cous on the plates and then get the stew on top. Lob on a bit of the yoghurt and sprinkle the whole thing with chopped coriander leaves