Name: Sausage and couscous salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

Sausage and couscous salad

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

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

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.

You can use leftover roast vegies instead of pumpkin.
Note

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