Name: BBQ Roasted Sausage, Carrot, Zucchini & Pepper Medley with Couscous
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 710 ml chicken or vegetable broth; 6 pork sausages; 1 ½ (213 ml) cans tomato sauce; 1 ½ cups whole wheat couscous; 3 yellow bell peppers; 3 medium zucchini squash; apple cider vinegar; black pepper; brown sugar; chili powder; Dijon mustard; extra virgin olive oil; onion powder; salt; Worcestershire sauce

BBQ Roasted Sausage, Carrot, Zucchini & Pepper Medley with CouscousBBQ Roasted Sausage, Carrot, Zucchini & Pepper Medley with Couscous — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 medium carrots

710 ml chicken or vegetable broth

6 pork sausages

1 ½ (213 ml) cans tomato sauce

1 ½ cups whole wheat couscous

3 yellow bell peppers

3 medium zucchini squash

apple cider vinegar

black pepper

brown sugar

chili powder

Dijon mustard

extra virgin olive oil

onion powder

salt

Worcestershire sauce

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, trim, and cut carrots crosswise into thin rounds; divide between two large baking sheet pans.

Trim, seed, and medium dice bell peppers; add to the baking sheets with the carrot.

Trim and slice zucchini crosswise into thin rounds; add to the baking sheets. Drizzle veggies with oil, then season with salt and pepper; toss to combine and spread out in an even layer.

Add sausages to the baking sheets, nestling them into the veggies.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are fork-tender and sausages are cooked through, 15-20 minutes. Remove from oven.

Meanwhile, in a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

While the couscous is cooking, place tomato sauce, Dijon, vinegar, Worcestershire, sugar, and spices in a small bowl; whisk to combine the BBQ sauce.

When the sausages and veggies are done, transfer sausages to a cutting board and slice crosswise into thin rounds.

Return sausages to the baking sheets with the veggies; drizzle with BBQ sauce, toss to combine, and spread out in an even layer.

Return baking sheets to the oven and continue to roast until veggies and sauce are caramelized, 5-6 minutes more. Remove from oven.

To serve, divide sausage, veggies, and couscous between plates or bowls. Enjoy!

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