PEARL COUSCOUS SALAD WITH MERGUEZ AND GRILLED BELL PEPPERS
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. If you can't find merguez sausage, add about 1/4 teaspoon each of ground cumin, ground coriander, and paprika to the dressing, to help replicate some of its flavors.
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- 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 1 3/4 cup water and 1/4 teaspoon 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 2 tablespoons olive oil, garlic, remaining 1/4 teaspoon salt and pepper.
- Remove 2 tablespoons dressing and set aside for basting.
- Prepare a grill for medium heat cooking.
- Grill sausages and peppers, basting with the reserved 2 tablespoons dressing and turning frequently until browned and cooked through, 10 to 15 minutes.
- 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. Serve warm or at room temperature.
Nutrition Facts : Calories 610 calories, Fat 50 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 960 milligrams, Carbohydrate 26 grams, Protein 17 grams
PEARL COUSCOUS SALAD
This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
Provided by Susan
Categories Salad 100+ Pasta Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
- Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
- Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
- Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g
GRILLED MERGUEZ WITH HERBED COUSCOUS
The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 5
Steps:
- Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.
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