[Easy] Baked Beef Sausages
with Veggie Couscous & Creamy Pesto Dressing
- Sulphites
- Gluten
- Wheat
- Eggs
- Milk
- Walnut
- Almond
- May contain traces of allergens
- Milk
- Soy
- Almond
- Cashew
- Macadamia
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Baby Spinach Leaves
4 piece
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1
Carrot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Milk, Soy, Cashew, Macadamia, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 sachet
Vegetable Stock Pot
1
Zucchini
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and carrot into thick half-moons. Slice red onion into thick wedges. • Place on a lined tray. Sprinkle over garlic & herb seasoning. Drizzle with olive oil and season with salt. • Toss to coat and roast until tender, 20-25 minutes.
• Place caramelised onion & parsley beef sausages on a second lined oven tray. • Bake for 10 minutes. Turn sausages and continue baking until browned and cooked through, 10-15 minutes.
• When veggies have 10 minutes remaining, boil kettle. • Place couscous and stock concentrate in a medium bowl. • Add boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside. • When veggies have finished roasting, to the bowl with the couscous, add roast veggies, baby spinach, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Slice beef sausages. • Divide veggie couscous and beef sausages between bowls. • Sprinkle over slivered almonds. Top with creamy pesto dressing. Enjoy!
