Balsamic Sausages With Roasted Veg Couscous

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon)

Top, tail and chop your courgette[s] into bite-sized pieces

Cut your red onion[s] into quarters, keeping the skin on and root attached

Peel and finley chop (or grate) your garlic

Add the chopped veg and chopped garlic to a bowl with a large drizzle of olive oil, season with salt and pepper and give everything a good mix up

Add the seasoned veg to a tin foil-lined baking tray

Add your sausages to the opposite side of the tray

Put the tray in the oven for 20-25 min until the sausages are golden and cooked through (no pink meat!) and the veg is starting to brown

Meanwhile, boil a kettle

Dissolve your chicken stock mix in 200ml [300ml] [400ml] boiled water in a small bowl

Add your couscous to the bowl, then cover and set aside for later

Add your balsamic vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar to a pot over a medium-high heat

Bring to the boil, then reduce the heat to very low and cook for approx. 2-3 min or until it turns into a runny glaze that coats the back of a spoon

Tip: Watch the pan like a hawk to make sure it doesn't burn!

Once done, remove the pot from the heat and set aside until serving – this is your balsamic glaze

Fluff the couscous with a fork

Carefully remove the skin from the roasted onion by cutting the root end off and peeling off the skin, then separate the onion into petals

Chop the roasted pepper into small pieces

Chop your basil finely, including the stalks

Mix the chopped roasted pepper, roasted onion petals and chopped basil through the couscous – this is your roasted veg couscous

Drizzle generously with olive oil and taste for seasoning, adding more salt and pepper if needed