Pearl couscous with spinach pepper sauce and sausages

Bring a generous pot of water with a little salt to the boil. Add the pearl couscous and cook over low heat for 12 minutes. Drain and drain well.

Meanwhile cut the stems and a small piece of the underside of the fennel bulb. Halve lengthwise, remove the hard core and cut into small pieces.

Drain the peppers and peel the cloves of garlic.

Heat the oil in a frying pan and fry the sausages over medium heat for 12 min. Around golden brown and done.

Meanwhile, put the peppers, garlic and baharat in a high beaker and puree with the hand blender.

Heat the oil in a stirring stir fry the fennel 5 min. Remove from the pan and mix through the couscous.

Put the sweet pepper in the stir-fry stir-fry 1 min. Add the spinach-rocket fennel mix in parts and let it shrink in the sauce.

Season with pepper and salt and press half of the lemon above. Cut the other half into segments.

Cut the cress and mix through the couscous. Serve together with the spinach pepper sauce, sausages and lemon wedges.