Thanks to Folkestone & Hythe District Council for supporting our TurnerStone Cooking on a Shoestring Podacsts

Ingredients: Sausage Kebabs:

Sausage - 8, take skins off
Breadcrumbs - 3 tbsp
Large onion - 1
Pepper - 1, diced in large pieces
Courgette - ½, diced in large pieces
Wooden skewers - 8
Pitta bread - 4
Black pepper/salt

Method

1. If you are using wooden skewers put 6 or 8 of them into water at this point to soak for 15 minutes or so.
2. Then put the sausage meat, breadcrumbs and finely chopped red onion into a fairly large bowl and mix well.
3. Season with salt and pepper.
4. Lightly flour your hands and then divide the sausage meat mixture into 12 - 14 equal blobs before shaping the blobs into small meatballs.
5. Put them in the fridge to chill and firm up for about 15 minutes.
6. Remove the meatballs from the fridge and the skewers from soaking. Heat the grill to medium whilst you thread the meatballs onto the skewers.
7. Brush them with some of the oil. Grill for 10-15 minutes, turning every couple of minutes, until completely cooked through.

Couscous:
To serve with couscous, you will need….

• 100g couscous
• 200ml boiling hot water (or you can use stock if you prefer)
• 1tbsp olive oil/Squeeze of lemon/salt/pepper/spice - what ever you like to taste

Method

1. Add couscous to a heatproof bowl and drizzle over olive oil. Pour over the measured amount of boiling water and place a plate or tea towel over the bowl and let sit for 10-15 minutes.
2. Once cooked fluff the couscous with a fork and season with salt, pepper, and some lemon juice.