Fry's Family Foods
Fire up the barbecue for these sweet and smoky skewers.
Serves 4.
1 pack vegan sausages, chilled
2 garlic cloves, finely chopped
1 tbsp paprika
2 tbsp brown sugar
60ml syrup
1 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp barbecue sauce
130g couscous
160ml boiling water
1/2 cucumber, diced
75g Rosa tomatoes, sliced
1/2 red onion, diced
2 tbsp fresh basil
Squeeze of lemon
Squeeze of orange
Salt and pepper
Lemon wedges
Fire up the barbecue for these sweet and smoky skewers.
Serves 4.
1. Barbecue sauce: Combine garlic, paprika, brown sugar, syrup, vinegar, olive oil and barbecue sauce.
2. Mix together well and marinade sausages in the barbecue sauce for 30 minutes.
3. Slice the sausages while you soak the skewers in water. Then thread the sausages into the skewers.
4. Grill the sausages on the barbecue, turning and basting continuously with the remaining marinade for 10 minutes.
5. Cook couscous as per instructions on pack.
6. Add cucumber, rosa tomatoes, red onion and basil to the couscous.
7. Add the lemon juice, orange juice, olive oil, salt and pepper.
8. Mix the ingredients lightly until combined.
9. Serve with couscous salad and lemon wedges.
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