Recipe of the Month - Salade Marocaine

This month we’re sharing our recipe for our Salade Marocaine, a warm salad of Merguez sausage, pearl couscous and harissa with lemon, mint and yogurt dressing.

This month we’re sharing our recipe for our Salade Marocaine, a warm salad of Merguez sausage, pearl couscous and harissa with lemon, mint and yogurt dressing.

Mise en place
1 Fine chop parsley.
2 Dice the apricot into 0.5cm cubes.
3 Toast pine nuts.
4 Pick and chop half the mint – mix with yoghurt, harissa, salt and lemon juice.
5 Blanch the tomatoes in boiling water then into iced water. Skin and roughly chop.

Method
1 Boil 100ml of water (twice the quantity of cous cous) – add chicken stock powder, olive oil and a pinch of salt.
2 Add the cous cous and simmer for 2 to 3 minutes then cover and let it steam for 10 minutes.
3 Once cooked, mix cous cous with chopped parsley and diced tomatoes.
4 Grill the sausage until golden and crispy and cut into four pieces on the angle.
5 Toss leaves with lemon dressing in a mixing bowl and then separate into four small dishes.
6 Spoon warm cous cous on to the salad and then place four pieces of sausage on top of each.
7 Drizzle yoghurt dressing over the top and garnish with crushed pine nuts, apricots and remaining freshly chopped mint.

Download recipe

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