Prep 20 mins
Cook 20 mins
This delicious lemony couscous salad is very versatile, as you can use your favorite sausage and/or cheese rather than those suggested. I sometimes add sliced Spanish olives and pinenuts as well, and intend trying cilantro or mint rather than parsley. Be inventive! Adapted from a recipe by Sarah Edmonds.
- 1 1⁄2 cups instant couscous
- 2 cups chicken stock or 2 cups vegetable stock, approximately (your preference)
- 1⁄4 cup butter
- 2 medium yellow onions, roughly chopped (weighing about 12 ounces in total)
- 1⁄4 cup sun-dried tomato, finely chopped
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 3⁄4 lb spicy sausage, sliced (such as chorizo)
- 1 medium red bell pepper, seeded and roughly chopped
- 1 medium yellow bell pepper, seeded and roughly chopped
- 6 ounces feta cheese, cubed
- 1 (14 ounce) can artichoke hearts, drained and sliced vertically into thirds
- 1 lemon juice, and zest grated
- 1⁄4 cup cold-pressed virgin olive oil
- 1 teaspoon superfine sugar
- salt and pepper
- Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
- Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
- Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
- Stir frequently as they cook to prevent burning or sticking.
- Remove half the onions and reserve.
- Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 12 minutes, until the peppers have softened and the chorizo is starting to brown.
- Remove from the heat.
- While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
- Mix well and season to taste with salt and pepper.
- Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
- Mix well, and sparingly season with salt and pepper to taste.
- Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
- It can be served immediately, warm, or later, cold.
- When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
- Shake jar well, and season the dressing to taste.
- Drizzle the dressing over the warm or cold salad to serve.
i loved this couscous! i did add pine nuts, toasted, and all the other ingredients. what i did not like was the chorizo with the couscous, i thought the flavors didn't blend well. since we had leftover couscous i served it the next day with some shrimp that i just sauted with peppers, and it was just wonderful!