Braaied Kameelhout® Boerewors Scroll with Chimichurri and Moroccan Couscous

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
• 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.