Tunisian Couscous Salad With Grilled Sausages

Total Time
35mins
Prep 15 mins
Cook 20 mins

This comes from one of my Food and Wine cookbooks. Use whatever kind of sausages you like: hot, mild or a combination. They say to serve this with an Australian Shiraz. I’m posting it for ZWT3. Now I just have to go look up where Tunisia is! LOL. (It is in North Africa between Algeria and Libya)

Ingredients Nutrition

Directions

  1. In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and ½ teaspoon of the salt to the pan.
  2. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes.
  3. Stir in tomato juice and water. Bring to a simmer.
  4. Cover, remove from the heat and let stand for 5 minutes.
  5. Transfer the couscous to a platter or large glass bowl to cool.
  6. Meanwhile, heat the broiler. Coat the sausages with ½ tablespoon of the oil.
  7. Broil the sausages, turning occasionally, until completely cooked through, about 10 minutes.
  8. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
  9. Toss the cooled couscous with the lemon juice and the remaining oil, salt and tomato. Top with the sausages and cilantro.
Most Helpful

We were grilling sausages so I made the couscous as a side, rather than a base for the sausage. My husband raved about it and loved the way it smelled. That amount of couscous makes more like six servings for us. I added more lemon juice, as I like the acidity, used less oil, and added about a cup of thawed green peas and some chopped roasted red peppers. Toasting the couscous, like toasting quinoa, adds a nuttier flavor. Like Darkhunter, I used V-8 (low sodium), as that's what I keep on hand. I'll be returning to this recipe many times, I think!

zeldaz51 February 15, 2014

This is an A+ on the taste scale. The only thing I changed was that I used V8 juice instead of the tomato juice, because that was what I had on hand. I loved the fact that the couscous was browned. Gave it a little different taste than usual. Very easy to prepare. Given the fact that my sister loves couscous, this will be a definite keeper. Thank, dicentra, for a lovely recipe.

Darkhunter August 22, 2007

Made this for 'Zaar World Tour '07 and loved it. Such a great combination of flavors. I actually eased back on the heat because we are a family of wimps! Thanks for sharing!

little_wing June 08, 2007