Chicken Sausage & Fioretto Couscous Plates
with Spiced Mayo, Sun-Dried Tomato & Mint
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
These North African-inspired plates put twists on familiar. Fioretto is cauliflower’s feminine cousin, slender, flowery and tasty. Chicken sausages are lighter, leaner and flavourful. Everything crisps beautifully in the air fryer, including some of the mint, before landing on fragrant couscous.
We will send you:
- 4 Canadian-raised chicken sausages
- 1 Lemon
- 14g Mint
- 450g Fioretto
- 100g Couscous
- 15ml Ajvar (roasted red pepper spread)
- 15g Sliced sun-dried tomatoes
- 60ml Mayonnaise
- 4g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Eggs • Sulphites • Wheat
You will need:
Zester
Oil
Small pot (or kettle)
Salt & pepper (S&P)
Olive oil
Air fryer
Total Fat
40 g
Saturated Fat
7 g
Sodium
1090 mg
Total Carb
60 g
Sugars
11 g
Protein
37 g
Fibre
9 g
Preparation
Mise en place
- Zest and quarter the lemon.
- Pick the mint leaves off the stems; roughly chop ⅔ of the leaves.
- Remove the stem ends of the fioretto.
- Preheat the air fryer to 400°F. Lightly oil the basket.
Cook the couscous
- In a small pot (or kettle), bring 1 cup salted water (double for 4 portions) to a boil.
- In a large bowl, combine the couscous and boiling water. Cover and let sit for 5 min.
- Add the chopped mint, tomatoes, lemon zest, a drizzle of oil and S&P.
- Fluff the couscous.
Fry the fioretto
- Meanwhile, in a second large bowl, combine the fioretto, remaining mint, juice of 1 lemon wedge (double for 4 portions), a drizzle of olive oil and S&P.
- Place the fioretto in the air fryer and fry, 4 to 5 min., until tender.
- Return to the bowl.
Fry the sausages
- Place the sausages* in the air fryer and fry, shaking halfway, 10 to 12 min., until browned and cooked through.
Make the spiced mayo
- Meanwhile, in a small bowl, combine the mayo, juice of 1 remaining lemon wedge (double for 4 portions), the red ras el hanout, ajvar and S&P.
Plate your dish
- Divide the couscous between your plates.
- Top with the fioretto and sausages.
- Garnish with the remaining lemon wedges.
- Serve the spiced mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
