BBQ Sausages and Veg with Green Sauce and Couscous

Preheat the BBQ (if using). Cut zucchini into rounds. Slice red onion into rings (keeping the rings together makes it easier to BBQ). Cut mini capsicum in half and deseed. Cut tomato into wedges. Remove husk and silk from corn cob. Pick and chop coriander and flatleaf parsley, discarding stems. Peel and mince garlic. Cut lemon into wedges.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot, add Israeli couscous, stock concentrate and 1/2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork, stir the butter through and season with salt and pepper.

Place sausages on the BBQ (or in a frying pan on high heat). Cook for 10-15 minutes, turning often, until cooked through. Drizzle the veg in oil and cook the BBQ (or frying pan) until charred, about 3-4 minutes each side.

Tip! The tomatoes may be ready before the other veg depending on size, so keep an eye on them.

In a jug, place most of the coriander and flatleaf parsley, sour cream, garlic and a squeeze of lemon (to taste). Blitz the mix with a stick blender until smooth. If you don't have a stick blender you can just finely chop the herbs and garlic, and mix together with the other ingredients.

Divide the couscous, grilled veg and sausages between serving plates. Cut the corn from the cob and divide between plates. Drizzle over the green sauce and any remaining herbs. Serve with any remaining lemon wedges.

Preheat the BBQ (if using). Cut zucchini into rounds. Slice red onion into rings (keeping the rings together makes it easier to BBQ). Cut mini capsicum in half and deseed. Cut tomato into wedges. Remove husk and silk from corn cob. Pick and chop coriander and flatleaf parsley, discarding stems. Peel and mince garlic. Cut lemon into wedges.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot, add Israeli couscous, stock concentrate and 1/2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork, stir the butter through and season with salt and pepper.

Place sausages on the BBQ (or in a frying pan on high heat). Cook for 10-15 minutes, turning often, until cooked through. Drizzle the veg in oil and cook the BBQ (or frying pan) until charred, about 3-4 minutes each side.

Tip! The tomatoes may be ready before the other veg depending on size, so keep an eye on them.

In a jug, place most of the coriander and flatleaf parsley, sour cream, garlic and a squeeze of lemon (to taste). Blitz the mix with a stick blender until smooth. If you don't have a stick blender you can just finely chop the herbs and garlic, and mix together with the other ingredients.

Divide the couscous, grilled veg and sausages between serving plates. Cut the corn from the cob and divide between plates. Drizzle over the green sauce and any remaining herbs. Serve with any remaining lemon wedges.