Tunisian Couscous Salad With Italian Sausages

by Monica Bennion on August 10, 2011

The combination of sweet and hot Italian sausages served over spicy and savory couscous is the perfect meal to pair with our Mountain Selection Syrah.

5 tbsp olive oil
2 cloves garlic, minced
1 1/3 cup couscous
1 tsp ground cumin
1/4 tsp cayenne
3/4 tsp salt
1 cup tomato juice
1 cup water
1/2 lb each of sweet or mild and hot Italian sausages
1 tbsp lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)

In a large frying pan with a lid, heat 1 tbsp of the oil over moderately low heat.  Add the couscous, garlic, cumin, cayenne and 1/2 tsp of the salt to the pan.  Cook, stirring occasionally, until the couscous starts to brown, or about 3 minutes.  Stir in the tomato juice and water and bring to a simmer.  Cover, remove from heat and let stand for 5 minutes.  Transfer the couscous to a platter or large glass or stainless-steel bowl to cool.

Meanwhile, light the grill or heat the broiler to medium heat.  Coat the sausages with 1/2 tbsp of the oil.  Grill or broil the sausages, turning occasionally, until completely cooked through, about 10 minutes.  Remove from heat.  When the sausages are cool enough to handle, cut them into thin rounds.

Toss the cooled couscous with the lemon juice, the remaining 3 1/2 tbsp of oil and the 1/4 tsp of salt and the diced tomato.  Top with sliced sausages and the cilantro.

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