Ingredients
Method
1.Put onion and garlic in a small saucepan with 2 tablespoons olive oil. Cover and cook gently for about 10-15 minutes until onion is tender.
2.Put couscous in a bowl and pour the boiling stock over. Stir, then cover bowl with a plate and leave for 10 minutes. Fluff up couscous with a fork, then cover again and leave until ready.
3.Add onion, garlic and all the oily juices to the couscous. Season with ¼ tsp salt and plenty of freshly ground black pepper. Transfer to a serving dish large enough to hold all the peppers and sausages.
4.Halve peppers, remove cores and seeds and cut into thick strips. Heat extra virgin olive oil in a large frying pan over medium heat. Add peppers and fry for 7-10 minutes, stirring from time to time, until browned. Season with salt and pepper.
5.Add capers and vinegar and immediately cover pan with a lid. Cook peppers for about 15 minutes more, until just tender, lowering heat if necessary to prevent scorching. Remove lid, increase the heat and continue cooking until peppers have coloured. Spoon on top of couscous with all the juices.
6.Fry sausages in remaining 1 tablespoon oil in a large frying pan over medium heat until browned and cooked through. Transfer to the top of peppers and couscous. Garnish with basil and serve immediately.
