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Merguez Sausages and Couscous Pilaf

Spicy grilled sausages top a fragrant couscous mixture. Beautifully colored by tumeric, currants and pine nuts add flavor and texture. Serve with a green salad on the side.

At a glance
Main Ingredient
Rice/Grains
Cuisine Type
Spanish
Menu Part
Entrée
Serves
8
Yield: 8

Ingredients

2 yellow bell peppers
2 red bell peppers
2 green bell peppers
3 tbsp. butter
2 cups couscous
1⁄2 cups pine nuts
1 tsp. turmeric
1⁄2 cup currants
1 large red onion
Salt and pepper, as needed
1⁄2 cup fresh mint, coarsely chopped
16 merguez sausages

Methods/Steps

1. Grill peppers until charred on all sides; peel, and cut in 1⁄4-in. dice.

2. In a medium-sized pan, melt butter. Add couscous and pine nuts and stir until fragrant and heated through.

3. Add turmeric, currants, chopped peppers and onions to 2 cups boiling water. Pour over couscous and season with salt and pepper; add mint and stir.

4. Grill sausages until done, about 4-5 min., and serve two sausages atop couscous with green salad on the side.

Related Terms:

Rice/Grains, Spanish, Entrée

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