Tunisian Couscous Salad With Grilled Sausages

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: 35 mins
• Serves: 4

Ingredients

• 5  tablespoons olive oil
• 2  garlic cloves, minced
• 1 1⁄3 cups couscous
• 1  teaspoon ground cumin
• 1⁄4 teaspoon cayenne
• 3⁄4 teaspoon salt
• 1  cup tomato juice
• 1  cup water
• 1  lb  Italian sausage
• 1  tablespoon lemon juice
• 1  tomatoes, diced
• 1⁄2 cup 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.