Chicken Sausages with Sumac Labneh & Giant Couscous
with eggplant, parsley & bell pepper
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:
Tarwe
•Gluten
•Ei
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Tarwe, Gluten May be present: Mosterd, Soja)
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 Fiber10.4 g
Protein30.2 g
Salt2.7 g
Potassium590.4 mg
Calcium34.1 mg
Iron1.2 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
1
- Prepare the stock in a pot or saucepan.
- Boil 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.
2
- 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.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 3 minutes until evenly browned.
- Cover with the lid and fry for 6 minutes over medium heat, or until done.
- In a bowl, combine the labneh with the sumac.
4
- Transfer the vegetables in their oil to the giant couscous and mix well to combine, then season to taste with salt and pepper.
- Serve everything on plates and top with the labneh.
- Garnish with the parsley to finish.
