Lamb sausages with salsa verde and green couscous

Name: lamb sausages with salsa verde and green couscous
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g couscous; 300 ml water hot; 1 green pepper; 1 cucumber; 9 el traditional olive oil; 100 g green asparagus tips; 270 g lamb sausages Scale; 15 g fresh coriander; 15 g fresh fresh mint; 30 g fresh parsley; 15 g fresh dill; 1 el dijon mustard

Lamb sausages and couscous with cucumber, green pepper, asparagus tips and salsa verde of coriander, mint, parsley, dill and dijon mustard.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the couscous in a large bowl and pour the hot water over it. Let stand for 10 minutes.
Meanwhile, halve the peppers and remove the seed lists. Cut the flesh into long strips of ½ cm wide.
Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into half-moons.
Heat the oil in a frying pan and fry the pepper for 5 min. On medium heat.
Add the asparagus tips and cook for 3 minutes. Season with pepper and salt.
Scoop the vegetables from the pan onto a plate. Fry the lamb sausages in the remaining shortening in 10 min. Until golden brown and done. Times regularly.
Meanwhile cut the coriander, mint, parsley and dill coarsely for the salsa verde and put them in a high cup together with the mustard and the oil.
Puree with the hand blender and season with pepper and salt.
Stir in the couscous with a fork and mix with the cucumber and half of the salsa verde. Divide the pepper and asparagus tips over it.
Serve with the lamb sausages and the rest of the salsa verde.