Couscous Nduja Salad
A strong vegetable stock will give great flavour without any hard work!
Ingredients
- 100 ml vegetable stock
- 100 g couscous
- 50 g nduja sausage diced
- 4 cloves garlic chopped
- 4 tbsp olive oil
- ½ yellow pepper sliced
- 200 g piccolo cherry tomatoes halved
- ½ cucumber diced
- 2 tbsp. Barbecue sauce
- 40 g salad leaves
- 20 g basil leaves
- 1 tbsp pinenuts
- 2 tbsp mixed olives
- Salt and pepper
Instructions
- Place the couscous in a bowl. In a saucepan, bring the vegetable stock to boil and add some salt and pepper to season the stock if needed. Remove from the heat and pour the boiling stock over the couscous. Stir once, cover with a lid, and let sit for 5 minutes. Once the liquid has been fully incorporated, fluff the couscous with a fork. Keep aside.
- In the meantime, In a sauté pan, over medium heat, add the sausage, garlic and yellow pepper and cook for 2-3 minutes until just softened.
- Remove from the heat and add cherry tomatoes, cucumber. Stir in the cooked couscous and spoon the barbecue sauce. Add extra olive oil and check the seasoning.
- Transfer the couscous mixture into a bowl with the salad leaves, basil leaves, pinenuts and olives. Toss once more. enjoy within a day.