1. Bring a saucepan of water to the boil. Add pearl couscous and cook for 8 minutes, or until tender but still firm. Drain and rinse in cold water.

2. Heat a large, deep frypan with 1 tbsp oil over medium heat. Add sausages and cook for 5-6 minutes, turning, or until browned and nearly cooked through. Set aside on a chopping board, keep pan over medium heat.

3. Dice onion and celery, chop rosemary leaves. Add to the pan as you go and sauté for 3-4 minutes, or until softened. Grate and add zucchini (see notes).

4. Stir in crushed tomatoes, stock cube and 1 tsp honey. Simmer for 5 minutes.

5. Slice sausages to desired size, trim and chop snow peas. Keep cooking for a further 3-4 minutes.

6. Gently stir in cooked couscous, adjust seasoning to taste with salt and pepper.
Finely chop chives and scatter on top of hotpot, serve at the table.

Notes:
Peel zucchini prior to grating to hide well for fussy kids. Alternatively you can blend the sauce just before returning the sausages. In this case, use a sparse amount of rosemary as the flavour will intensify.

Gluten friendly option - pearl couscous is replaced with GF pasta

pearl couscous 1 packet (250g)
beef sausages (GF) 6-pack
brown onion 1
celery 2 sticks
rosemary 1 sprig
zucchini 1
crushed tomatoes 2 x 400g
snow peas 1/2 punnet
chives 1/3 bunch

From your pantry:
oil (for cooking), salt, pepper, stock cube (chicken or other), honey (or sugar)