Pearl Couscous Salad with Merguez and Grilled Bell Peppers

Serves 4

Merguez sausages originated in North Africa and are typically made of lamb or beef and spiced with chiles that give the sausage its notable red color.

Ingredients

1/2 cup plus 1 tablespoon extra virgin olive oil, divided
1 1/3 cups pearl couscous (also known as Israeli or Middle Eastern couscous)
1 3/4 cups water
Zest and juice from 1 large lemon
1 clove garlic, finely chopped
Sea salt and freshly ground black pepper
4 lamb merguez or other lamb sausage links
2 yellow bell peppers, seeded and quartered
2 red bell peppers, seeded and quartered
2 tablespoons chopped parsley

Method

Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add couscous and cook, stirring frequently, until toasted, about 5 minutes. Stir in water and salt and bring to a simmer. Cover and simmer until water is absorbed and couscous is just tender, 10 to 12 minutes.

While couscous cooks, whisk together lemon zest, juice, remaining 1/2 cup olive oil, garlic and salt and pepper to taste. Remove 2 tablespoons dressing and set aside for basting.

Preheat a grill to medium-high heat. Grill sausages and peppers, basting with the reserved 2 tablespoons dressing and turning frequently. When sausage is cooked through and peppers are tender, 10 to 15 minutes, remove from grill. Slice sausage into 1/2-inch-thick rounds and peppers into bite-size pieces. Put in a bowl with couscous. Toss with olive oil-lemon dressing and parsley. Taste and adjust seasoning. Serve warm or at room temperature.

Nutrition

Per serving: 610 calories (450 from fat), 50g total fat, 11g saturated fat, 17g protein, 26g total carbohydrate (3g dietary fiber, 4g sugar), 40mg cholesterol, 960mg sodium

http://www.wfmi.org/recipes/2024