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



  • 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
  • 30ml (2 tbsp) Olive Oil
  • 500g Kameelhout™ Boerewors (802273-K)
  • To serve:
  • 1 punnet pomegranate seeds
  • 125ml fresh Mint
  • 125ml fresh Coriander


  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.

Freddy Hirsch products used in this recipe: