- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 4 Cumberland sausages
- 1 tbsp olive oil
- ½ onions, finely chopped
- 1 cloves garlic, finely chopped
- pinches saffron
- 1½ tsp ground cumin
- ½ tsp ground ginger
- 1 tsp paprika
- 1 tsp coriander seeds, crushed
- 400 g can diced tomatoes
- 1 red chilli, split lengthways
- ½ cinnamon sticks
- 2 tsp honey
- 8 pitted olives, coarsely chopped
- ¼ preserved lemons, (optional), finely chopped
- ¼ bunches coriander, finely chopped
For the couscous
- 150 g instant couscous
- 25 g butter, diced
- 2 tsp finely grated lemon zest
- 2 tsp finely chopped green chillies
- 1 tbsp chopped coriander
1. Remove the casings from the sausages and roll the sausage meat into mini meatballs, a little smaller than golf balls.
2. Heat the olive oil in a small pan, add the onion and fry gently until softened. Add the meatballs to the pan, increase the heat and cook for 1 minute. Add the garlic and spices and cook for a further 1 minute.
3. Stir in the tomatoes, chilli, cinnamon and honey, season with salt and freshly ground black pepper and cook over a medium heat for 6 minutes, adding a little boiling water if the tagine looks a little dry. While the tagine is cooking, prepare the couscous.
4. For the couscous: put the couscous, butter, lemon zest and a pinch of salt into a bowl. Pour over 150ml boiling water, cover the bowl with cling film and leave for 2-3 minutes to steam.
5. Remove the film, fluff up the grains with a fork and stir in the chilli and coriander.
6. To serve, stir the olives and preserved lemon into the tagine and sprinkle with the chopped coriander. Accompany with the warm couscous.
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