4 servings


1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

11/3 cup pearl couscous (also known as Israeli or Middle Eastern couscous)

13/4 cup water

1 large lemon, zest and juice

1 clove garlic, finely chopped

Sea salt and freshly ground black pepper

4 lamb Merguez or other lamb sausage links

2 yellow bell peppers, seeded and quartered

2 red bell peppers, seeded and quartered

2 tablespoons chopped parsley


1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.

2. Add couscous and cook, stirring frequently, until toasted, about 5 minutes.

3. Stir in water and salt and bring to a simmer. Cover and simmer until water is absorbed and couscous is just tender, 10 to 12 minutes.

4. While couscous cooks, whisk together lemon zest, juice, remaining 1/2 cup olive oil, garlic, and salt and pepper to taste. Remove 2 tablespoons dressing and set aside for basting.

5. Preheat a grill to medium-high heat. Grill sausages and peppers, basting with the reserved 2 tablespoons dressing and turning frequently.

6. When sausage is cooked through and peppers are tender, 10 to 15 minutes, remove from grill. Slice sausage into 1/2-inch-thick rounds and peppers into bite-size pieces. Put in a bowl with couscous. Toss with olive oil-lemon dressing and parsley. Taste and adjust seasoning. Serve warm or at room temperature.

- From Whole Foods

Per serving:

610 calories;17 grams protein; 26 grams carbohydrates; 4 grams sugar; 50 grams fat; 40 milligrams cholesterol; 960 milligrams sodium; 3 grams dietary fiber.