1 packet of Beak & Sons Original Bratwurst beef sausages
1 tablespoon olive oil
1 red onion, grated
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
400g diced tomatoes
1 ½ cups chicken stock
6 prunes, halved
1 tablespoon honey
400g chickpeas, rinsed and drained
8 pitted olives, sliced
¼ cup chopped of both coriander and mint
1 cup couscous
1 tablespoon butter
½ cup chopped herbs (mint, parsley, coriander)
Grated zest of ½ lemon
3 tablespoons toasted pine nuts (optional)
1. Heat the oil in a medium saucepan and add the sausages.
Cook over low heat for 5 minutes until golden on all sides. Remove and set aside.
2. Using the same saucepan, add the onion, garlic, ginger and spices and cook, stirring, for 2-3 minutes.
Add the tomatoes and stock and simmer for 10 minutes. Slice the sausages and add to the
saucepan with the prunes, honey and chickpeas and cook for a further 10 minutes and then stir olives through.
3. Cook the couscous according to packet instructions and stir through remaining ingredients.
Serve with couscous and sprinkle with herbs.