Method:
1 Heat oil in a frying pan over a medium heat, add the onion and garlic and sauté for 1 minute, add the chipolatas, white beans, tomato, passatta and 1 cup chicken stock, season with salt and pepper, simmer for 5 minutes or until sauce thickens.
2 Bring remaining ½ cup chicken stock to the boil in a small saucepan, stir in the couscous. Remove from the heat, cover and set aside for 5 minutes. Drizzle with olive oil and season with salt and pepper, stir with a fork to separate the grains.
3 Spoon the couscous and sausage mixture onto a plate, sprinkle with parsley, serve.