MOROCCAN SAUSAGE TAGINE

SERVES 4

PREP AND COOK: 40 MINS 6 herbed lamb sausages (500g) 1 large red onion, chopped

1 red capsicum, cut into thick

strips

2 cloves garlic, crushed

1 tblsp ground paprika

2 tsps ground cumin

410g can tomato puree

1½ cups chicken stock 2 x 125g cans chickpeas, drained 1 tblsp honey

½ cup chopped fresh coriander Steamed couscous and fresh

coriander leaves, to serve

1 Heat a lightly oiled, large non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally, for about 8 minutes, or until browned all over and cooked.

Remove. Drain on absorbent kitchen paper. Cut diagonally into three even pieces. Drain excess fat from pan.

2 Add onion, capsicum and garlic to same pan. Cook, stirring, until light golden. Add spices. Cook, stirring for 1 minute. 3 Return sausages to frying pan. Stir in tomato puree, chicken stock, chickpeas and honey. Bring to a boil. Gently boil for 10 to 15 minutes, or until slightly thickened. Season with salt and pepper. Stir in coriander. 4 Serve with the steamed couscous. Garnish with coriander leaves.