Greenway chipolata with vegetable couscous

INGREDIENTS

Bit of vegetable cooking butter
300g fine couscous
1 green and 1 yellow bell bell pepper
1 cucumber
1 red onion
2 tomatoes
3 tbsp olive oil
10g vegetable broth powder
1 handful of fresh mint and leaf parsley finely chopped

Moroccan tabouleh with merguez

30 minutes

4 people

STEP 1

Put the couscous in a round bowl and mix it with the vegetable broth, 3dl warm water and the olive oil.

STEP 2

Finely chop the greens and mix into the couscous along with the fresh herbs.

STEP 3

Fry the merguez sausages nicely brown in some cooking butter and serve with the Moroccan tabouleh salad.

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