Name: Merguez and couscous salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram merguez sausages; 1 1/2 cup (375ml) beef stock; 1 1/2 cup (300g) couscous; 20 gram butter; 1 tablespoon lemon rind, finely grated; 3/4 cup fresh flat-leaf parsley, coarsely chopped; 120 gram baby rocket leaves; 1/3 cup (50g) toasted pine nuts; 2 small_piece fresh red thai chillies, seeded, sliced thinly; 1 small red onion (100g), sliced thinly; 1 clove garlic, crushed; 1/3 cup (80ml) lemon juice; 2 tablespoon olive oil

Ingredients

500 gram merguez sausages

1 1/2 cup (375ml) beef stock

1 1/2 cup (300g) couscous

20 gram butter

1 tablespoon lemon rind, finely grated

3/4 cup fresh flat-leaf parsley, coarsely chopped

120 gram baby rocket leaves

1/3 cup (50g) toasted pine nuts

2 small_piece fresh red thai chillies, seeded, sliced thinly

1 small red onion (100g), sliced thinly

1 clove garlic, crushed

1/3 cup (80ml) lemon juice

2 tablespoon olive oil

Method

1.Cook sausages on heated grill plate (or grill or barbecue) until browned and cooked through. Drain on absorbent paper, slice thickly.

2.Meanwhile, bring stock to a boil in medium saucepan. Remove from heat, stir in couscous and butter. Cover, stand about 10 minutes or until liquid is absorbed, fluffing couscous with fork occasionally.

3.Place sausage and couscous in large bowl with remaining ingredients, toss gently to combine.

A small, spicy sausage eaten throughout North Africa and Spain merguez is traditionally made with lamb meat and is easily identified by its chilli-red colour. Merguez can be found in many butchers, delicatessens and sausage specialty stores, but any spicy sausage can be used in this recipe.
Note

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Ingredients

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