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
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.
Nutritional Info
Serving Size
Calories
610
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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. See our Terms of Service.