Pic of Spicy sausage couscous salad

Spicy sausage couscous salad

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Meat mains

Spicy sausage couscous salad

Main Serves 4 45 min
This North African inspired dish is hearty and versatile. It's good with merguez sausages – red, spicy and made with beef or lamb – but any spicy sausage will do fine. Small piquanté peppers can be bought in a jar from most larger food shops and delis, but chillies are a good substitute. The carrots can be supplemented by any root veg you have in your box.


  • 4 tbsp pine nuts
  • 500g merguez sausage, cut into 3-4cm pieces, on the diagonal
  • 1 bunch (about 300g) carrots, scrubbed and cut into 3-4cm pieces, on the diagonal
  • 1 red pepper, deseeded and cut into pieces
  • 2 tbsp olive oil
  • 300g couscous
  • small knob of butter
  • 2 bunched onions, peeled and thinly sliced
  • 1 garlic clove, crushed
  • 300ml hot stock (beef, chicken or veg)
  • zest of 1 orange
  • zest of 1 lemon
  • 16 small piquanté peppers, sliced (or use 1 or 2 fresh red chillies, deseeded and finely chopped)
  • large handful fresh parsley, chopped
  • 100g salad leaves, to serve
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    In a small frying pan, lightly toast the pine nuts. Remove from the heat and leave to one side.
  • Step 3

    Place the sausage, carrots and red pepper in a baking dish. Pour over the oil and roast in the oven at for about 30 minutes, or until the carrot is just tender.
  • Step 4

    While the sausages are cooking, put the couscous in a large bowl with the butter, onion and garlic. Pour over the stock and leave for 10 minutes, fluffing with a fork every now and then.
  • Step 5

    Add the cooked sausages and veg (include any cooking juices), the orange and lemon zest, piquanté peppers and parsley.
  • Step 6

    Toss to combine, season to taste and serve on the salad leaves, topped with the toasted pine nuts.

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