You can either keep the sausage separate, or combine it all into one bowl as I showed in the main post. Given the poplarity of lamb in the N. Africa and the Middle East, I used apricot slices (common in dishes in those regions). Though I used quinoa, you can easily substitute this with couscous. I’ve not given quantities in the recipe, as I’ll let you decide what you want more or less of.
Lamb Sausage with Quinoa, Swiss Chard and Apricots
Sausage (lamb, beef, your choice)
Grill the sausage in a pan (don’t over cook or you will lose all the moisture). Cook the quinoa, steam the chard, slice the olives and sliver the apricots. Drizzle a touch of olive oil and salt over the ensemble and voila!
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