Roasted red pepper, merguez & giant couscous traybake recipe | Good Food

Units:

3 red peppers
sliced into 2-3cm pieces
6 merguez sausages
1 red onion
cut into chunky slices
4 tbsp olive oil
2 garlic cloves
grated
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
4 tbsp red wine vinegar
850ml hot chicken stock
350g giant couscous
1 shallot
finely sliced into rings
75g feta
crumbled
15g dill
fronds picked

Method

step 1
Heat the oven to 220C/200C fan/gas 8. Put the peppers, merguez and onion in a large roasting tin with high sides (ours was 20 x 30cm). Mix the oil, garlic and ground spices together in a small bowl and season well, then drizzle this over the sausages and peppers. Toss to coat, then roast for 30 mins.
step 2
Mix 2 tbsp of the vinegar into the hot stock. Toss the couscous with the sausages and peppers, mixing well, then pour in the stock. Cover and cook in the oven for a final 30 mins.
step 3
In the final 10 mins of cooking, mix the shallot with the feta, dill and remaining 2 tbsp vinegar. Remove the traybake from the oven, uncover and top with the shallot and feta mix. Serve directly from the tin.