Check out the latest recipe from Ness’s blog, Mums in the Kitchen!
I’m sure I’ve written here before about how much I love cous cous. It is definitely one of the quickest and easiest ingredients of all time! I make variations of this recipe quite regularly, with whatever’s hanging around – other yummy ingredients to add include a can of corn, peas, sweet potato, pumpkin or cherry tomatoes.
You can leave the onion and capsicum raw, but my kids aren’t so keen, so I just pop them in the pan with the sausages until cooked. This is delicious served with a drizzle of sweet chili sauce.
Get all your fresh vegetables from Charlie’s Fruit Market!
Ingredients (serves 6)
6 sausages
1 cup cous cous
1 cup boiling water
1 can of chickpeas
1 capsicum, chopped
1 small red onion, sliced
1 cup fresh flat-leaf parsley, chopped
1/2 cup raisins
1 tablespoon olive oil
1/4 cup lemon juice
1 garlic clove, crushed
1 teaspoon ground cumin
Cook sausages in a frying pan over medium-high heat for 8 to 10 minutes, or until browned and cooked through. (Optional: cook onion and capsicum until tender). Transfer sausages to a chopping board and slice thickly.
Place cous cous in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes. Use a fork to separate grains.
Add sausages, chickpeas, capsicum, onion, parsley and raisins to cous cous. Combine oil, lemon juice, garlic and cumin. Drizzle over salad. Serve.
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