Grilled Merguez and Onions With Mint-Lemon Couscous

2 1⁄4 cups boiling water

2 cups couscous (regular or whole

wheat)

1 1⁄2 teaspoons salt, plus more as

needed

2 lemons

2 teaspoons ground cumin

Freshly ground black pepper

1⁄3 cup extra-virgin olive oil, plus more

as needed

1⁄2 cup thinly sliced radishes

1 red onion, peeled and cut into 1

1⁄2-inch wedges

8 ounces merguez (lamb or beef) 1 cup halved cherry tomatoes

1 cup roughly chopped mint leaves,

plus more for garnish

1 cup roughly chopped parsley leaves

and stems, plus more for garnish 1⁄2 cup thinly sliced cucumber

1⁄4 cup toasted pine nuts or slivered

almonds

Instructions: Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7-12 minutes. Fluff with a fork and set aside.

Meanwhile, light the grill to mediumhigh or heat your broiler with the rack 3 inches from the heat source.

Halve lemons crosswise and squeeze the juice from one half into a large bowl. Add cumin, remaining 1⁄2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1⁄3 cup olive oil. Stir in radishes and set aside.

Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2-4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.

Either on the grill or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2-4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.

When onion is cools, dice it and add to radishes. Fold in couscous, tomatoes, 1⁄2 cup mint, 1⁄2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1⁄2-inch pieces.

To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a drizzle of olive oil, and serve with remaining charred lemon halves on the side.

Makes 4 servings

Ingredients for grilled merguez and onions with mint-lemon couscous