Pearl Couscous Salad with Merguez and Grilled Bell Peppers
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/3 cup pearl couscous (also known as Israeli or Middle Eastern couscous)
- Zest and juice of 1 lemon, (about 1 tablespoon zest and 1/4 cup juice)
- 1 clove garlic, finely chopped
- 1/2 teaspoon fine sea salt, divided
- 3 lamb merguez or other lamb sausage links
- 1 yellow bell pepper, quartered
- 1 red bell pepper, quartered
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper
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.
See our Terms of Service.
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/3 cup pearl couscous (also known as Israeli or Middle Eastern couscous)
- Zest and juice of 1 lemon, (about 1 tablespoon zest and 1/4 cup juice)
- 1 clove garlic, finely chopped
- 1/2 teaspoon fine sea salt, divided
- 3 lamb merguez or other lamb sausage links
- 1 yellow bell pepper, quartered
- 1 red bell pepper, quartered
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper