Name: Chipolatas with couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm olive oil; 16 chipolata sausages (see note); 1 brown onion, finely chopped; 800g can diced tomatoes; 63.75 gm chicken style liquid stock; 350g orange sweet potato, peeled, cut into 2cm pieces; 350g desiree potatoes, peeled,cut into 2cm pieces; 62.50 ml flat-leaf parsley leaves, chopped; pinch caster sugar; couscous, to serve

Chipolatas with couscous

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Microwave makes this quick and tasty family meal a breeze.

Ingredients:

16 chipolata sausages (see note)
800g can diced tomatoes
63.75 gm chicken style liquid stock
350g orange sweet potato, peeled, cut into 2cm pieces
350g desiree potatoes, peeled,cut into 2cm pieces
62.50 ml flat-leaf parsley leaves, chopped
pinch caster sugar
couscous, to serve

Instructions:

In a large non-stick frying pan over medium heat, warm oil. Cook chipolatas, turning occasionally, for 10 to 12 minutes until fully cooked. Place on a paper towel-lined plate.
Sauté onion in a frying pan until soft, about 6 to 7 minutes. Add tomatoes and stock, then simmer uncovered for 5 minutes.
Set aside the sweet potato and potato in a microwave-safe dish. Cover it and cook on HIGH for 6 to 7 minutes until they are tender. Drain the excess liquid.
Cut chipolatas in half. Mix chipolatas, parsley, sugar, sweet potato, and potato into the tomato mixture. Season with salt and pepper. Cook for 1 to 2 minutes until warmed. Serve over couscous in bowls. Enjoy!

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