- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- 3 serves veg or fruit
- No added sugar
Not only is our eggplant and sausage recipe full of mouth-watering flavour, it’s light on your wallet, too.
- Serves4
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 550g pkt Coles Australian Original Beef Sausages
- 1 eggplant, cut into 1cm-thick slices
- 2 tsp harissa spice mix
- 1/2 bunch flat-leaf parsley, leaves picked
- 4 garlic cloves, crushed
- 400g can diced tomatoes
- 1 1/3 cups (265g) couscous
- 1 lemon, zested, juiced
- 1 cup (250ml) boiling water
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat a large frying pan over medium heat. Spray with olive oil spray. Cook the sausages, turning, for 5 mins or until browned. Transfer to a plate and cut in half lengthways.
Step 2
Spray the eggplant with olive oil spray and cook, in batches, for 2-3 mins or until light golden and tender. Sprinkle with half the spice mix. Arrange the eggplant over the base of an 8-cup (2L) baking dish. Top with the sausages.
Step 3
Finely chop half the parsley leaves. Spray the frying pan with olive oil spray. Add the garlic and cook, stirring, for 1 min or until aromatic. Stir in the tomato, chopped parsley, remaining spice mix and 1 cup (250ml) water. Bring to a simmer. Pour over the eggplant and sausages. Bake for 20 mins or until heated through.
Step 4
Meanwhile, place the couscous in a large heatproof bowl. Spray with olive oil spray and add half the lemon zest. Stir in the boiling water. Cover and set aside for 5 mins or until liquid is absorbed. Use a fork to separate the grains. Season. Stir in the lemon juice.
Step 5
Divide the couscous among serving plates. Top with sausage mixture and sprinkle with remaining parsley leaves and lemon zest.
Recipe tip
COOK. STORE. SAVE.
Use it up
Harissa is also great in a marinade for grilled lamb or fish, or sprinkled over chickpeas before roasting for a snack with a kick.
Harissa sausages and eggplant with lemon couscous
- Serves4
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 550g pkt Coles Australian Original Beef Sausages
- 1 eggplant, cut into 1cm-thick slices
- 2 tsp harissa spice mix
- 1/2 bunch flat-leaf parsley, leaves picked
- 4 garlic cloves, crushed
- 400g can diced tomatoes
- 1 1/3 cups (265g) couscous
- 1 lemon, zested, juiced
- 1 cup (250ml) boiling water
Description
Not only is our eggplant and sausage recipe full of mouth-watering flavour, it’s light on your wallet, too.
Method
Step 1
Preheat oven to 180°C. Heat a large frying pan over medium heat. Spray with olive oil spray. Cook the sausages, turning, for 5 mins or until browned. Transfer to a plate and cut in half lengthways.
Step 2
Spray the eggplant with olive oil spray and cook, in batches, for 2-3 mins or until light golden and tender. Sprinkle with half the spice mix. Arrange the eggplant over the base of an 8-cup (2L) baking dish. Top with the sausages.
Step 3
Finely chop half the parsley leaves. Spray the frying pan with olive oil spray. Add the garlic and cook, stirring, for 1 min or until aromatic. Stir in the tomato, chopped parsley, remaining spice mix and 1 cup (250ml) water. Bring to a simmer. Pour over the eggplant and sausages. Bake for 20 mins or until heated through.
Step 4
Meanwhile, place the couscous in a large heatproof bowl. Spray with olive oil spray and add half the lemon zest. Stir in the boiling water. Cover and set aside for 5 mins or until liquid is absorbed. Use a fork to separate the grains. Season. Stir in the lemon juice.
Step 5
Divide the couscous among serving plates. Top with sausage mixture and sprinkle with remaining parsley leaves and lemon zest.