Sunday, February 1, 2009

Chipolatas with couscous

Ingredients (serves 6)
* 2 teaspoons olive oil
* 16 chipolata sausages (see note)
* 1 brown onion, finely chopped
* 800g can diced tomatoes
* 1/4 cup chicken stock
* 350g orange sweet potato, peeled, cut into 2cm pieces
* 350g desiree potatoes, peeled,cut into 2cm pieces
* 1/4 cup flat-leaf parsley leaves, chopped
* pinch caster sugar
* couscous, to serve

1. Heat oil in a large, non-stick frying pan over medium heat. Add chipolatas and cook, turning occasionally, for 10 to 12 minutes or until cooked through. Transfer to a plate lined with paper towel.
2. Add onion to frying pan. Cook, stirring occasionally, for 6 to 7 minutes or until onion is soft. Stir in tomatoes and stock. Simmer, uncovered, for 5 minutes.
3. Meanwhile, place sweet potato and potato in a shallow, microwave-safe dish. Cover and microwave on HIGH (100%) for 6 to 7 minutes or until tender. Drain.
4. Halve chipolatas. Add chipolatas, parsley, sugar, sweet potato and potato to tomato mixture. Season with salt and pepper. Cook for 1 to 2 minutes or until heated through. Spoon couscous into shallow bowls. Top with chipolata mixture. Serve.

Notes & tips
* Note: Chipolatas are small, thin sausages made from ground meat and herbs.

Super Food Ideas - Page 76
Recipe by Alison Roberts


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