Sausage and couscous salad
No matter if you're planning an elaborate menu or only going forward for tomorrow Sausage and couscous salad. This recipe comes in many years of enjoying it in the kitchen. I find that including a few ingredients to a recipe provides depth to that which is usually dull. You may well be on the lookout for milder meals to make along with your leftovers. Wonderful and gentle Sausage and couscous salad ideal for post-vacation. The substances in this recipe receive your tongue pounding, also are very waist-friendly when you need a'bite' after an active family holiday. Employing several ingredients as alternatives, this soup has been filled using a fall and hot flavor which makes it tasty. The perfect Sausage and couscous salad to warm up you on cold winter days. Ideal for employing leftover. Meals are a important component of your diet plan. You need to compare the exact amount of this food that you usually eat to the serving size listed on the label. Eating huge servings or parts may cause weight gain.
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How to make Sausage and couscous salad
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 2 teaspoons vegetable oil
- 3 (230g) beef sausages
- 1 1/2 cups couscous
- 100g snow peas, trimmed, thinly sliced diagonally
- 250g cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 1/4 cup balsamic salad dressing
Method
- Step 1 Heat oil in a large heavy-based frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until sausages are browned and cooked through. Transfer to a board. Cut sausages diagonally into 1cm-thick slices.
- Step 2 Meanwhile, place couscous in a large heatproof bowl. Stir in 11/2 cups boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains.
- Step 3 Add sausage, snow pea, tomato and basil to couscous. Season with salt and pepper. Toss to combine. Drizzle with dressing. Serve.
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