Check out the latest recipe from Nesss 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)
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.
You can find more recipes at http://mums-in-the-kitchen.blogspot.com.au/