Sausage & Chickpea Casserole with Aubergine on Couscous

Ingredients (Serves 2)

  • 4 good-quality sausages (vegetarian or meat)
  • 1 aubergine, cut into bite-sized chunks
  • 1 tin chickpeas (400g), drained and rinsed
  • 1 tbsp tomato purée
  • 1 tin of chopped tomatoes.
  • 200g cherry tomatoes, halved
  • 1 tsp smoked paprika (optional, for depth)
  • Olive oil
  • Salt & pepper

For the couscous:

  • 150g couscous
  • 300ml vegetable or chicken stock (hot) or just water
  • Zest of ½ lemon (optional)
  • Fresh parsley or mint, chopped (optional garnish)

Method

Cut the aubergine into chunks, then toss with olive oil, salt, and pepper. Cook over a medium heat for about 10 minutes, or until soft and golden. Add the sausage to the pan and cook until browned and heated through to 75 °C. For a vegetarian version, simply swap the sausage for plant-based sausages or chunks of halloumi. Cook until golden and heated through, adjusting timing as needed.

In the same pan, add a splash more oil if needed. Stir in the tomato purée and smoked paprika, and cook for 1 minute. Add the cherry tomatoes and cook until they begin to soften and burst. Stir in the chickpeas, then add the chopped tomatoes. Simmer gently for 5–10 minutes to allow the flavours to meld.

Meanwhile, place the couscous in a bowl and follow the packet instructions. Pour over hot stock, cover, and leave for 5 minutes. Fluff with a fork and stir in lemon zest and herbs, if using.

Serve:

Spoon couscous onto plates and top with the sausage casserole.

Garnish with extra herbs or a dollop of yoghurt if you fancy.

It can be served with all different types of rice.

Tips & Variations

Spice it up: Add a pinch of chilli flakes or a splash of hot sauce for heat. Harissa paste works beautifully, too.

Make it smoky: Stir in a teaspoon of smoked paprika or use fire-roasted tomatoes if available.

Add greens: Toss in spinach, kale, or chopped cavolo nero during the last few minutes of cooking.

Creamy twist: Swirl in a spoonful of crème fraiche or Greek yoghurt before serving for a richer finish.

Go herby: Fresh thyme, rosemary, or oregano adds a lovely depth. Stir in chopped parsley or coriander at the end for brightness.

Swap the base: Instead of couscous, serve over bulgur wheat, quinoa, or even mashed sweet potato.

Make it one-pot: Stir dry couscous directly into the casserole with extra stock, cover, and let it steam in the pan.

 

Storage Times

Fridge: Store in an airtight container. Keeps for 3–4 days.

Freezer: Freeze in portions. Best used within 3 months. Couscous may go slightly grainy, but it still tastes great or make it when needed.

Reheating Tips

On the Hob: Reheat gently with a splash of water or stock. Stir occasionally — takes about 5–10 minutes.

Microwave: Cover and heat for 2–3 minutes, stir halfway through, then add a little water if it looks dry

Oven: Preheat to 180°C, Cover with foil and heat for 15–20 minutes, Ideal for larger portions

From Frozen: Defrost overnight in the fridge or use the microwave defrost setting. Then reheat using any method above