Name: Grilled lamb sausages with couscous salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 800 gram pumpkin, peeled, seeded, cut into thin wedges; cooking oil spray; 8 thin lamb sausages; 1 1/2 cup couscous; 1/2 cup chopped mint; 1/2 cup chopped flat-leaf parsley, plus small leaves extra, to serve; 1/3 cup sultanas; 1 red onion, finely chopped; 1/2 cup greek-style natural yogurt

Ingredients

800 gram pumpkin, peeled, seeded, cut into thin wedges

cooking oil spray

8 thin lamb sausages

1 1/2 cup couscous

1/2 cup chopped mint

1/2 cup chopped flat-leaf parsley, plus small leaves extra, to serve

1/3 cup sultanas

1 red onion, finely chopped

1/2 cup greek-style natural yogurt

Method

1.Cut pumpkin wedges in half crosswise; spray both sides lightly with oil. Heat a char-grill over high heat.

2.Cook pumpkin, in batches, for 5 minutes or until browned and tender. Transfer to a heatproof plate; cover to keep warm.

3.Char-grill sausages for 10 minutes or until browned and cooked. Transfer to a heatproof board. Halved crosswise.

4.Meanwhile, place couscous in a heatproof bowl. Stir in 1 1/2 cups boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in herbs, sultanas and onion. Add pumpkin; stir in gently.

5.Divide couscous salad and sausages among serving plates. Sprinkle with parsley leaves. Serve with yogurt.

Add a crushed garlic clove and lemon juice to taste to the yogurt before serving. Microwave pumpkin before char-grilling. Use bought mixed char-grilled vegetables from the deli counter instead of pumpkin. Price will vary.
Note

Woman's Weekly Food

Ingredients

Method

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