Giant cous cous risotto

This recipe is inspired by a dish from Sardinia called fregola and mixed with some imagination.

Ingredients: giant cous cous (250 grams), butternut squash already chopped, mushrooms, sausages (one or two), 1/2 onion, olive oil, pepper, parsley, Parmesan cheese.

Put a chopped onion in a pan with olive oil for two minutes on medium fire, add butternut squash and mushrooms washed and chopped. Add sausages as well chopped with your hands in small pieces. Let it cook for 5/10 minutes until the sausages became red.

In a sauce pan boil some water with a beef cube stock.

Add cous cous to the pan and some water from the sauce pan. Cover with a lid. Stir and add more water a couple of times when it dries. When cous cous becomes soft enough you can serve your dish adding some pepper on the top, cheese and chopped parsley.