Pearl Couscous Salad With Merguez And Grilled Bell Peppers Recipes

PEARL COUSCOUS SALAD WITH MERGUEZ AND GRILLED BELL PEPPERS

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.

PEARL COUSCOUS SALAD

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.