Tunisian Couscous Salad With Grilled Sausages

READY IN: 35mins
Recipe by dicentra

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)

Top Review by zeldaz51

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!

Ingredients Nutrition


  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.

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