Tunisian Couscous Salad With Grilled Sausages

Submitted 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)"

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 73.94 ml olive oil
• 2 garlic cloves, minced
• 315.37 ml couscous
• 4.92 ml ground cumin
• 1.23 ml cayenne
• 3.69 ml salt
• 236.59 ml tomato juice
• 236.59 ml water
• 453.59 g Italian sausage
• 14.79 ml lemon juice
• 1 tomatoes, diced
• 118.29 ml fresh cilantro, chopped

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.

Reviews

[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!

 

[Darkhunter]

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.

 

[little_wing]

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!

 

[Outta Here]

This was delicious! I made the "ecumenical" version by using Israeli couscous, which is bigger. :) I also grilled some zucchini and red pepper slices to go with it. I think this would also be good hot, during the winter. Made for ZWT III.

 

[Thymestudio]

Very good recipe, a really nice couscous. I like spicy so I made it a little hotter than the recipe called for. Nice flavor and a very good lunch! ZWT3