Italian Sausage Stew
An Original Recipe by Not Quite Nigella
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1 large onion, chopped
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2 cloves garlic thinly sliced
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1 tablespoon oil
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3-4 Italian sausages
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1x425g tinned chopped tomatoes
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3 large carrots, chopped diagonally
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3 cups chicken or beef stock
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1/4 cup chopped black olives
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1 cup Pearl Couscous (or orzo/risoni)
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Parsley to serve
Step 1 - In a large saucepan fry sausages on medium heat until browned on the outside. Remove from pan and drain on a paper towel. Then add oil and fry onion and garlic until onion is translucent. Add carrots, tomatoes, stock and black olives. Chop sausages into bite sized pieces and add these too. Simmer for low heat with the lid on for 30 minutes stirring occasionally (I've even left this without stirring and it has been fine).
Step 2 - Add pearl couscous and simmer on low heat for another 10 minutes. Test for seasoning, if it needs some salt and pepper add it (usually it does benefit from some). Serve with pasta, rice or with some lovely bread to soak up the juices.