Spicy Sausage Stew

Meal in a Bowl, p. 37

2 tablespoons olive oil

8 Italian sausage (700 g), cut into 4 cm lengths

1 leek, finely sliced

1 red capsicum, seeded and chopped

425g [15 oz] can chopped tomatoes

½ cup (125 ml) chicken stock

300 g [10.5 oz] can butter beans

1 1/3 cups (250 g) instant couscous

25 g butter, melted

2 tablespoons fresh flat-leaf parsley

I'd been wanting to try chicken sausage, so that's what's featured in this recipe.

I wasn't sure if the recipe wanted the bottom part of the leek or the top part, so I did a little bit of both. 

Heat half the oil in a saucepan over medium heat, add the sausage and cook for 6 minutes, or until browned. Remove. Cook the leek in the remaining oil over low heat for 10-12 minutes, or until soft. Add the capsicum and cook for 1-2 minutes. Return the sausage to the pan and stir in the tomato and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes. 

Pretty moment. :)

Add the beans, season and stir for 1-2 minutes to heat through.

Butter beans are nice and soft, so you don't need to cook them very long.

Place the couscous in a heatproof bowl with 1 1/3 cups (350 ml) boiling water and a pinch of salt. Leave for 5 minutes, fluff up and stir in the butter. 

They were like, "What could make couscous even better?" And then they were like... "BUTTER."

Divide among four bowls and spoon on the stew. Garnish with the parsley.

My Rating: 4/5 "A great combination of flavors. Loved the interplay of the bean texture and the sausage texture. Very filling!"