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Moroccan Sausage Bake

Servings 4
Author emma

Ingredients

  • 400 g pork and fennel sausage (or your preferred sausage)
  • 1 leek
  • 1 can chickpeas
  • 1 can tomatoes
  • 1 cup israeli couscous
  • 1/4 pumpkin, peeled and diced
  • 2 cup water
  • 1 chicken stock cube
  • 1/3 jar Moroccan Paste

Instructions

  1. Cut sausage in half roughly and brown in a fry pan till brown on each side, they don't need to be fully cooked. Preheat oven to 180C

  2. Cut leek in half and slice. Arrange in a large baking/casserole dish with the pumpkin and Israeli couscous

  3. Arrange the sausage on top of the vegetables.

  4. Drain and rinse chickpeas and scatter over the sausages

  5. Mix canned tomatoes, water, stock cube and Moroccan Paste together, season with Man Grind or Whatevz and pour over the sausages and vegetables. Cover with tin foil and bake in the oven for 30 minutes initially. Remove tin foil stir a little and add a touch more water if it is dry, place back in the oven uncovered for a final 15minutes. Serve immediately.

Recipe Notes

Alternatively this could be down in a slow cooker, following the same steps and cooking on low for 8 hours or high for 6 hours