Grilled Merguez with Herbed Couscous
The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.
- Total Time:
- Servings: 12
Source: Martha Stewart Living, June 2016
- 3 cups couscous
- 1 tablespoon extra-virgin olive oil, plus more for brushing and serving
- Coarse salt and freshly ground pepper
- 2 cups assorted fresh herbs, such as mint, parsley, dill, and oregano, chopped; plus whole leaves for serving
- 2 pounds merguez sausage (about 18 links), preferably Fabrique Delices (available at Murray's Cheese)
Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.