Heat 1 tbsp of the oil in a deep frying pan over a medium heat and fry the sausages for 5 mins, turning regularly until golden all over. Transfer to a plate.

Add the remaining oil to the pan and fry the onion with a pinch of salt for 5 mins until soft. Stir in the courgette, pepper, garlic, fennel and oregano. Season and fry for another 5 mins until fragrant, stirring often. Add the tomatoes, passata and stock, and return the sausages to the pan. Season well, cover and simmer for 15 mins until the sausages are cooked through.

Remove the lid and sprinkle over the couscous – the stew should be quite liquid, as the couscous will absorb much of it. Stir well, reduce the heat to very low, cover and cook for 15-20 mins for the couscous to plump up and soften. Serve sprinkled with the chopped parsley.