Ingredients:
100ml extra-virgin olive oil
3 garlic cloves, chopped
small bunch of flat-leaf parsley, chopped
500g pure pork sausages cut into 4cm chunks
200ml meat or vegetable stock
250g couscous
500g mixed wild mushrooms
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a frying pan then add the garlic along with half the parsley and fry gently for 2 minutes.
Add the sausage pieces and fry them briskly until nicely browned all over. Now add the tomatoes and cook for about 10 minutes, adding a little of the stock if the dish looks like it’s becoming too dry.
Place the couscous in a heat proof bowl then pour over about 400ml of boiling water (or boiling stock) then stir in 1 tbsp olive oil. Cover the bowl and set aside for the couscous to swell as you finish the ragout.
Stir the mushrooms into the sausage and tomato mixture then pour in the remaining stock. Bring to a simmer and cook slowly for 20 minutes, or until the mushrooms are cooked through and tender.
Squeeze any excess liquid from the couscous then arrange on four serving plates. Spoon over the sausage and mushroom ragout then garnish with the remaining parsley. Adjust the seasoning to taste and serve immediately.
