Braaied Kameelhout® Boerewors Scroll with Chimichurri and Moroccan Couscous

Braaied Kameelhout® Boerewors Scroll with Chimichurri and Moroccan Couscous

  • 20 minutes prep time
  • 20 minutes cooking time
  • Serves 4
print share

seo

INGREDIENTS

  • For the Moroccan Salad:
  • 500ml (2cups) cooked couscous
  • juice of 1 orange
  • 100g flaked almonds, lightly roasted
  • 160g dried pitted dates, roughly chopped
  • 100g pistachios, chopped
  • 100g dried Turkish apricot, chopped
  • For the Chimichurri:
  • 300g tomatoes, chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 handful parsley, chopped
  • 1 green chilli, chopped
  • 5ml (1 tsp) paprika
  • 5ml (1 tsp) cumin
  • 80ml (1/3 cup) Olive Oil
  • 60ml (1/4 cup) red wine vinegar
  • For the Moroccan Boerewors:
  • 30ml (2 tbsp) What's Cooking Moroccan Rub (803397-K)
  • 30ml (2 tbsp) Olive Oil
  • 500g Kameelhout® Boerewors (802273-K)
  • To serve:
  • 1 punnet pomegranate seeds
  • 125ml fresh Mint
  • 125ml fresh Coriander

METHOD

  1. For the Moroccan couscous, combine all the ingredients for the couscous in a serving bowl and toss through. Set aside until needed.
  2. For the Chimichurri, combine all the ingredients in a small bowl and stir through.
  3. For the Moroccan braaied boerewors, combine the What's Cooking Moroccan Rub with the olive oil to form a paste. Rub the Kameelhout® Boerewors with the paste.
  4. Place the boerewors over medium coals and grill for 5-7 minutes per side or until cooked.
  5. Serve the Moroccan Boerewors scroll on top of the Moroccan couscous with chimichurri. Top with the pomegranate seeds, freshly chopped mint and coriander.