German Sausage Salad

Cook Time 30 minutes

Servings 4

Ingredients

1 cup of pearl couscous

3 tbsp extra virgin olive oil

2 cup of vegetable stock

½ cup whole walnuts, toasted and roughly chopped

½ cup raisins

½ bunch of dill, chopped

½ bunch of parsley roughly chopped

5 x knackwurst sausages

For the Dressing

1 tbsp seeded mustard

1 tbsp white wine vinegar

1 tbsp grated onion

2 tbsp sour cream

Salt & pepper

Method

Toast the couscous off in a pot over medium heat with olive oil for 3-4 minutes or until lightly golden all over. Toss regularly for an even colour. Now add the stock and a pinch of salt and bring to the boil, then reduce heat, place a lid on and simmer for 15 minutes or until the couscous is tender and has fully absorbed the liquid. Cool, so it is just warm.

Cook sausages as per packet instructions. Slice into 1cm rounds.

For the dressing, whisk everything together.

To assemble add sausages to the couscous, along with the herbs, walnuts and raisins. Add dressing and toss again before piling onto a platter.