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Author Notes: I absolutely love the light, green flavours in this recipe. To my opinion it is a bit of a Western take on the original couscous recipe that I got from the amazing restaurant in Holland; Taj Mahal
They serve scrumptious and authentic Middle Eastern dishes to your heart's content. This recipe will be perfect for a family get-together or a barbecue, it is completely up to you. —Jennifer Romero
- 250 grams Couscous
- 300 milliliters Boiling water
- 1 Green pepper
- 1 Cucumber
- 9 tablespoons Olive oil
- 100 grams Asparagus
- 270 grams Lamb sausage
- 15 grams Coriander
- 15 grams Mint
- 30 grams Parsley
- 15 grams Dill
- 1 tablespoon Dijon mustard
- Pour the couscous into a large bowl and cover with 300 ml of boiling water. Cover and let it sit for about 10 minutes.
- Halve the green pepper and remove the seeds. Cut into 1/2 cm strips. Halve the cucumber lengthwise and remove the seeds with a teaspoon. Cut into crescent shapes. Heat up one tablespoon of olive oil and cook the green pepper for 5 minutes on a medium heat. Add the asparagus tips and continue to cook for 3 minutes. Add salt and pepper to taste.
- Take the vegetables out of the pan and onto a plate. Use the remaining oil to cook the lamb sausage for 10 minutes until golden brown and cooked through on all sides.
- In the meantime, cut the coriander, mint, parsley and dill for the salsa verde coarsely. Add the herbs to a tall cup or bowl and add the mustard. Puree with a stick blender until smooth and add salt and pepper to taste.
- Fluff up the couscous with a fork and mix in the cucumber and half of the salsa verde. Divide the paprika and the asparagus tips over the couscous. Serve with the lamb sausages and the remaining salsa verde.