Vegie and couscous sausage traybake

Author: Wendy Berecry - Recipe Developer, Food Stylist

Photographer: James Moffatt

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High in iron and fibre, this recipe pairs colourful vegies with savoury sausages to keep you satisfied.

Serves: 4

Time to make: 45 mins

Ingredients

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1 tablespoon olive oil

400g peeled pumpkin, cut into 2.5cm pieces

2 zucchini/ courgettezucchiniXszucchini, summer squashX, cut into 2.5cm slices

1 red onion, chopped

2 cloves garlic, crushed

400g good quality, lean sausages

400g can kidney beans, rinsed and drained

310g can corn sweetcornXkernels with no added salt, drained

1 cup couscous

1 cup salt-reduced chicken stock

coriandercilantroX, to garnish (optional)

Instructions

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1 Preheat oven to 200°C. Combine oil, pumpkin, courgettes, onion and garlic in a baking dish. Prick sausages and add to the dish. Bake for 20 minutes or until pumpkin is almost tender.

2 Stir kidney beans, corn, couscous and stock into vegetables and bake for 10 minutes or until vegetables are tender, stock is absorbed and sausages are cooked.

3 Spoon couscous among serving bowls. Top with sliced sausages and coriander.

HFG tip

To reduce the fat content, use vegetarian sausages.

Nutrition Info (per serve)

Calories 595 cal

Kilojoules 2490 kJ

Protein 49 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 65 g

Sugar 17 g

Dietary fibre 20 g

Sodium 1370 mg

Calcium 90 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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