Roasted red pepper, merguez & giant couscous traybake
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 5 out of 5.5 ratingsRate
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Find merguez (North African spiced lamb or beef sausages) in large supermarkets. Regular sausages would work well too, plus any veg you have in the fridge
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
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3 red peppers
sliced into 2-3cm pieces
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6 merguez sausages
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1 red onion
cut into chunky slices
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4 tbsp olive oil
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2 garlic cloves
grated
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2 tsp ground coriander
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2 tsp ground cumin
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½ tsp ground cinnamon
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4 tbsp red wine vinegar
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850ml hot chicken stock
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350g giant couscous
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1 shallot
finely sliced into rings
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75g feta
crumbled
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15g dill
fronds picked
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Nutrition: Per serving
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kcal725
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fat30g
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saturates11g
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carbs76g
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sugars10g
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fibre9g
high
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protein34g
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salt3.19g
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Method
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step 1
Heat the oven to 220C/200C fan/gas 8. Put the peppers, merguez and onion in a large roasting tin with high sides (ours was 20 x 30cm). Mix the oil, garlic and ground spices together in a small bowl and season well, then drizzle this over the sausages and peppers. Toss to coat, then roast for 30 mins.
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step 2
Mix 2 tbsp of the vinegar into the hot stock. Toss the couscous with the sausages and peppers, mixing well, then pour in the stock. Cover and cook in the oven for a final 30 mins.
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step 3
In the final 10 mins of cooking, mix the shallot with the feta, dill and remaining 2 tbsp vinegar. Remove the traybake from the oven, uncover and top with the shallot and feta mix. Serve directly from the tin.
Recipe from Good Food magazine, August 2026
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A star rating of 5 out of 5.5 ratings
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