Out of nowhere, I started received Food & Wine’s daily recipe e-mails. I don’t often take the time to unsubscribe from e-mail lists, I just delete them as they come in. Unsubscribing would make things easier, but then I could miss out on a gem like this recipe. My husband is a huge fan of merguez sausage, so when I see recipes that include it I always give them a try. Traditionally merguez sausage is made with lamb. I was intrigued when I saw buffalo and pork merguez at the farmer’s market, so that’s what I used.
The original recipe called for rice, but I prefer the texture of Israeli couscous. Have you tried it before? It’s one of my favorite ingredients for quick and easy dishes. Once you make this dish, I’m sure it will be one of yours too.
Note: I happened to find preserved lemons on the olive bar at Whole Foods, but you can also get them at specialty food stores.
Israeli Couscous Salad with Merguez and Preserved Lemon Dressing
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: salad entree side Mediterranean
Ingredients (serves 6-8)
- 1 1/3 cup Israeli couscous {prepared according to package}
- salt
- 1/2 cup extra-virgin olive oil
- 2 1/2 tablespoons fresh lemon juice
- 1/4 preserved lemon, rind only, minced
- 2 garlic cloves, minced
- 1 tablespoon harissa
- 3/4 teaspoon ground cumin
- 1/2 fennel bulb, cored and sliced
- 1/3 cup pitted Picholine olives, chopped (2 ounces)
- 1 pound merguez sausage, sliced long, cut in half, then cut in 1/2-3/4 inch chunks
- 1 pint grape tomatoes, halved
- 1 cup coarsely chopped flat-leaf parsley
Instructions
In a saucepan, prepare the couscous as directed. Fluff and set aside in a large bowl.
While the couscous cooks, prepare the dressing. In a bowl, whisk all but 1 teaspoon of the olive oil, lemon juice, preserved lemon, garlic, harissa and cumin. Combine the dressing with the couscous and mix well. Add the olives, fennel and season lightly with salt.
In a skillet, heat 1 teaspoon of oil. Add the sausage and cook over medium high heat until browned, stirring occasionally, about 8 minutes. Using a slotted spoon, remove the sausage to a plate lined with a paper towel. Allow it to drain briefly, then add it to the couscous along with the tomatoes and parsley.
Toss to combine and serve.
This can be prepared ahead and served at room temperature.
When you make a recipe from Food & Wine, you expect it to be good. You don’t expect it to be this good.
This could work as a side dish, as a light dinner or lunch.
All of the flavors meld together beautifully. The harissa and merguez give it a spicy smokiness while the fennel, lemon and tomato cool it down a bit.
This has found a place in my permanent recipe collection. I’ll never skip the F&W Daily Recipe e-mail again.
Enjoy!
Recipe adapted from Food & Wine.
{ 4 comments… read them below or add one }
this sounds delish! and oddly enough, i somehow ended up with a two year subscription to reader’s digest. like, the print version. no idea how. it’s almost up and i think i’ll be a little sad, even though i’ve never read a single issue… ha!
Sarah K. @ The Pajama Chef recently posted..Royal Berry Coffee Cake
YUM! that looks delicious … and your pictures are so pretty!
I deactivated my twitter acct but I’ll be visiting your blog as always
@sherib0bbins recently posted..Gregg’s Sneaky Birthday Surprise …
oh why?? I’ll miss you!
ehhhh I’ve joined and quit it twice now, I just get distracted by it. AND it makes me feel pressured to better my blog all the time. Too Much!! But I want to see C’s updates so at least I have your blog!!
@sherib0bbins recently posted..Gregg’s Sneaky Birthday Surprise …