Moroccan Vegetable Couscous with Chicken Chipolatas

Steps

1. a full kettle to the boil. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to medium to high (if using).
2. Place couscous, salt, Moroccan spice mix and olive oil in a large, heatproof, bowl. Add boiling water, stir then cover with a plate or cling film to steam for 10 minutes. Fluff up grains with a fork.
3. Trim ends off beans and slice 1cm. Cook in pot of boiling water for 2–3 minutes until just tender, drain, run under cold water to stop cooking, drain again and set aside.
4. While couscous and beans are cooking, cook sausages. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook chipolatas for 5–6 minutes, turning regularly, until browned all over. Alternatively, use BBQ hot plate or grill. Slice chipolatas, 2–4cm, on an angle.
5. Remove core and seeds from capsicum and dice 1cm; grate courgette; chop mint. Toss couscous with beans and all remaining Moroccan vegetable couscous ingredients. Season to taste with salt and pepper.
6. Moroccan vegetable couscous onto each plate and top with sliced chicken chipolatas.