Recipe

Sausage and couscous salad

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Sausage and couscous salad
  • 400 gram pumpkin, peeled, cut into 3cm pieces
  • olive oil cooking spray
  • 6 thin lamb sausages
  • 1 cup couscous
  • 60 gram baby rocket leaves
  • 1/3 cup coarsely chopped mint
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 120 gram marinated char-grilled capsicum, drained, chopped
  • 2 tablespoon lemon juice
  • 1 tablespoon vegetable or olive oil

Method

Sausage and couscous salad
  • 1
    Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place pumpkin on tray; spray with oil. Bake for 20 minutes or until golden and tender.
  • 2
    Meanwhile, spray a large frying pan with oil. Heat over moderately high heat. Add sausages; cook and turn for 8-10 minutes or until cooked. Drain on paper towels. Slice thickly.
  • 3
    Place couscous in a large heatproof bowl; stir in 1 cup boiling water. Cover with plastic food wrap: set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.
  • 4
    Add sausage, pumpkin, rocket, mint, parsley and capsicum to couscous. Whisk juice and oil: drizzle over couscous mixture. Toss to combine; serve at once.

Notes

You can use leftover roast vegies instead of pumpkin.

The Latest from Food To Love