Sausage and cous cous salad

Yield: 6 servings

Measure Ingredient
250 grams Cous cous; (8oz)
1 \N 454 gram pac extra lean sausages; grilled, cooled and
\N \N ; thinly sliced
125 grams Ready to eat dried apricots; finely diced (4 oz)
2 \N Salad onions; finely chopped
1 tablespoon Olive oil with a hint of garlic
2 tablespoons Balsamic vinegar
2 tablespoons Freshly chopped coriander
1 tablespoon Freshly chopped mint
\N \N Salt and freshly ground black pepper
\N \N Mixed salad leaves and lemon or lime
\N \N ; wedges to serve

1. Prepare the cous cous following the pack instructions, but omitting the butter.

2. Allow to cool then add the sausages, apricots, onions, oil, vinegar, coriander, mint and seasoning to taste.

3. Mix well and serve on a bed of mixed salad leaves with lemon or lime wedges. Alternatively, this recipe may also be served hot.

Converted by MC_Buster.

NOTES : This recipe is delicious served cold, ideal for picnics and barbecues, but also a tasty supper dish served with crusty bread.

Converted by MM_Buster v2.0l.

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