Warm Couscous Salad with Green Beans and Merguez Skewers
Warm Couscous Salad with Green Beans and Merguez Skewers
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
Instructions
- 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.
Warm Couscous Salad with Green Beans and Merguez Skewers