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Pearl Couscous Salad with Merguez and Grilled Bell Peppers

Serves 4
Time 40 min
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.
Special Diets:
Ingredients
  • 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
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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 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.