SAUSAGE SKEWERS - Serves 2-3
Have a stab at some good old bangers!
Ingredients
- 1 x 425g can chopped tomatoes
- 10ml (2 tsp) olive oil
- ¼ tsp garlic puree or ½ garlic clove, crushed
- 1 x 100g sachet Ainsley Harriott Roasted Vegetable Cous Cous
- 1 Chorizo sausage, cut into 2.5cm (¾") pieces
- 1 pepper, yellow or green, deseeded and cut into 2.5cm (1") cubes
- 1 red onion, peeled and cut into large chunks
- Salt and freshly ground black pepper
- 30ml (2 tbsp) chopped fresh basil
Method
Place chopped tomatoes (including juice) in a medium sized sauce pan along with olive oil and garlic.
Bring to the boil then add the Ainsley Harriott Roasted Vegetable Cous Cous. Return to the boil, stirring well.
Remove from heat, cover and leave for 5-7 minutes until the liquid has been absorbed. Fluff with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes separating the grains with a fork.
Meanwhile thread alternate pieces of chorizo, pepper and red onion onto skewers. Place under a medium grill for 10 minutes, turning frequently until vegetables are cooked and the sausage is piping hot.
Place the Ainsley Harriott Roasted Vegetable Cous Cous onto a warmed serving plate and arrange the sausage skewers on top. Pour over any juices from the sausages and sprinkle with fresh basil before serving.
SERVING SUGGESTION: Serve with a mixed salad.
OTHER IDEAS: Why not try cooking the sausage skewers on a barbeque along with chicken drumsticks for a summer recipe idea.
