Warm Couscous Salad with Green Beans and Merguez Skewers

Name: Warm Couscous Salad with Green Beans and Merguez Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: ¾ lb (340 g) merguez sausage; 1 small red onion, thinly sliced; 2 cups (280 g) cherry tomatoes, halved; 1 tbsp (15 ml) olive oil; ½ tsp couscous spice or ras-el-hanout (see note); ¾ lb (340 g) green beans, trimmed and blanched; 1 ¼ cups (310 ml) orange juice, no pulp; ¼ cup (40 g) dried apricots, diced; 1 tbsp (15 ml) olive oil; 1 cup (200 g) couscous; ¼ cup (10 g) cilantro, finely chopped; ¼ cup (10 g) flat-leaf parsley, finely chopped; 1 tbsp (15 ml) lemon juice; ½ tsp couscous spice or ras-el-hanout

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Preparation 30 MIN

Cooking 15 MIN
Servings 6

Ingredients
Preparation

Ingredients

Merguez and Vegetables

¾ lb (340 g) merguez sausage
1 small red onion, thinly sliced
2 cups (280 g) cherry tomatoes, halved
1 tbsp (15 ml) olive oil
½ tsp couscous spice or ras-el-hanout (see note)
¾ lb (340 g) green beans, trimmed and blanched

Couscous

1 ¼ cups (310 ml) orange juice, no pulp
¼ cup (40 g) dried apricots, diced
1 tbsp (15 ml) olive oil
1 cup (200 g) couscous

Chermoula

¼ cup (10 g) cilantro, finely chopped
¼ cup (10 g) flat-leaf parsley, finely chopped
1 tbsp (15 ml) lemon juice
½ tsp couscous spice or ras-el-hanout

Preparation

Merguez and Vegetables

With the rack in the middle position, preheat the oven to 425°F (220°C).
On a work surface, thread the sausages onto skewers, if desired. Place on half of a non-stick or parchment paper-lined baking sheet. On the other half of the baking sheet, toss the onion and tomatoes with the oil and spices. Bake for 15 minutes or until the sausages and vegetables are golden. Let cool.

Couscous

Meanwhile, in a pot, bring the orange juice, apricots and oil to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork. Season with salt and pepper. Spread out in a large serving dish.

Chermoula

In a small bowl, combine all of the ingredients. Season lightly with salt.
Top the couscous with the green beans and half of the chermoula. Garnish with the roasted vegetables and sausages, and remaining chermoula.

Note

Ras-el-hanout is a North African spice mix that varies from recipe to recipe. It can be replaced with a mix of equal parts coriander, black pepper, caraway, cinnamon, cardamom and paprika.

Warm Couscous Salad with Green Beans and Merguez Skewers

Ingredients

Merguez and Vegetables

Couscous

Chermoula

Preparation

Merguez and Vegetables

Couscous

Chermoula

Note

Healthy Pick