Name: Summery Couscous Salad with Merguez
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 5 tbsp Olive oil; Salt; 200 g Couscous; 2 tbsp Raisins; 2 piece Zucchini; 1 piece Eggplant; 2 piece Spring onions; 1 piece Tomato; 2 tbsp Black olives (pitted); 1 bunch Parsley; 2 Stiele Mint; Ras el-Hanout; 300 g Merguez; 3 tbsp Slivered almonds

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Summery Couscous Salad with Merguez is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This summery couscous salad is an absolute highlight for warm days! I love how the sweet raisins and the fresh herbs harmonize with the spicy Ras el-Hanout. The Merguez provides a hearty note, while the crunchy vegetables make the salad nice and fresh. Perfect for a light lunch, a picnic in the countryside or as a side dish for grilling. The salad can be prepared super well and tastes delicious even the next day. A real all-rounder that is well received on every occasion!

Ingredients (14 ingredients)

5 tbsp Olive oil
Salt
200 g Couscous
2 tbsp Raisins
2 piece Zucchini
1 piece Eggplant
2 piece Spring onions
1 piece Tomato
2 tbsp Black olives (pitted)
1 bunch Parsley
2 Stiele Mint
Ras el-Hanout
300 g Merguez
3 tbsp Slivered almonds

Preparation (7 steps)

Prepare water

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 400 ml water to the mixing bowl and heat for 5 min./100°C/speed 1.

300

Let couscous swell

Put the hot water, 2 tbsp olive oil and salt in a bowl. Add 200 g couscous and 2 tbsp raisins and let it swell for about 15 minutes.

Prepare vegetables

Cut 2 zucchini, 1 eggplant, 2 spring onions and 1 tomato into small pieces. Halve 2 tbsp black olives (pitted). Chop 1 bunch of parsley and 2 sprigs of mint.

Fry vegetables

Heat 2 tbsp olive oil in a pan. Fry the zucchini and eggplant in it, season with salt and 1 tsp Ras el-Hanout.

Mix couscous

Mix the fried vegetables with spring onions, tomato, herbs and olives with the swollen couscous and season to taste.

Prepare Merguez

Press the sausage meat out of the Merguez as small balls. Heat 1 tbsp olive oil in a pan and fry the balls in it for about 5 minutes. Add 3 tbsp slivered almonds and fry briefly.