Summery couscous with oregano pepper sausage

Name: summery couscous with oregano pepper sausage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g couscous; 350 ml boiling water; 1 el baharat spice mix spice melange; 1 el traditional olive oil; 4 pork sausage al Andalus; 400 g kohlrabi; 1 cucumber; 1 Braeburn apple; 180 g vomited plums; 20 g fresh celery bag of 40 g; 140 g vadouvan vinaigrette

Couscous recipe with kohlrabi, prunes, celery, apple, spiced sausages and pomegranate dressing.

Ingredients

Kitchen Stuff

1 peeler

Directions

Mix the couscous and baharat in a bowl. Pour over the boiling water and let stand for 10 minutes. Stir with a fork and let stand until use.
In the meantime, heat the oil in a frying pan and fry the sausages on high heat all around. Turn down the heat and fry for 13 minutes. Times regularly.
Peel the kohlrabi with the peeler, cut into slices of 1 cm wide and cut into 1 cm cubes.
Wash the cucumber, halve in length and scrape out the seed tables with a teaspoon. Cut the flesh into bows.
Wash the apple, cut it unpeeled in four, remove the core and cut the flesh into thin parts. Cut the plums into strips.
Slice the leaves of the celery (the stalks are not used). Mix the kohlrabi, cucumber, apple and dressing by the couscous.
Season with pepper and salt. Serve with the sausages and sprinkle with the celery.