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Chicken Sausages over Giant Couscous

Name: Chicken Sausages over Giant Couscous with labneh, eggplant & sumac
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 piece Eggplant; 1 piece Red onion; 1 piece Bell pepper; 1 piece Garlic; 10 g Fresh flat leaf parsley; 120 g Giant couscous; 1 sachet(s) Middle Eastern spice mix; 4 piece Chicken sausage; 80 g Labneh; ½ teaspoon Sumac; 400 milliliters Low sodium vegetable stock; 1.5 tablespoon Olive oil; 2 tablespoon Water; to taste Salt and pepper

with labneh, eggplant & sumac

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Sumac is a spice made from the dried red berries of the sumac plant. The flavour is fresh and sour like citrus, but a bit more herbal. Ideal for this dish!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Gluten

•Tarwe

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Eggplant

½ piece

Red onion

½ piece

Bell pepper

½ piece

Garlic

5 g

Fresh flat leaf parsley

(May be present: Selderij)

60 g

Giant couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine, Ei)

½ sachet(s)

Middle Eastern spice mix

2 piece

Chicken sausage

40 g

Labneh

(Contains: Ei, Melk (inclusief lactose))

¼ teaspoon

Sumac

Not included in your delivery

200 milliliters

Low sodium vegetable stock

¾ tablespoon

Olive oil

1 tablespoon

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2536 kJ

Calories606 kcal

Fat25.8 g

Saturated Fat5.2 g

Carbohydrate59.1 g

Sugar13.4 g

Dietary Fiber14.1 g

Protein30.2 g

Salt2.7 g

Potassium321.3 mg

Calcium27.8 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole with Lid

•Bowl

•Fryingpan with lid

Cooking Steps

Prepare the stock in a pot or saucepan.
Cook the giant couscous for 12 - 14 minutes, then drain if necessary and set aside.
Dice the eggplant into 1cm chunks. Slice the onion into half rings and cut the bell pepper into thin strips.
Crush or mince the garlic and roughly chop the parsley.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and Middle Eastern spices for 1 - 2 minutes.
Add the eggplant and the water (see pantry for amount). Fry for 3 - 4 minutes, covered.
Add the bell pepper and fry for another 4 minutes, covered.
Finally, remove the lid and fry for 1 more minute.

Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 3 - 4 minutes until evenly browned.
Cover with the lid and fry for another 3 - 4 minutes, or until done.
In a bowl, combine the labneh with the sumac.

Transfer the vegetables in their oil to the giant couscous and mix well to combine, then season to taste with salt and pepper.
Serve the giant couscous and vegetables on plates and top with the sausages.
Garnish with the labneh and parsley as preferred.