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.
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
- Grill peppers until charred on all sides; peel, and cut in 1⁄4-in. dice.
- In a medium-sized pan, melt butter. Add couscous and pine nuts and stir until fragrant and heated through.
- 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.
- Grill sausages until done, about 4-5 min., and serve two sausages atop couscous with green salad on the side.