Last week, Fishkill Farms was offering pasture-raised lamb at the Carroll Gardens Farmers Market. As relatively novice meat eaters, we were unsure what to order. We went with the lamb sausage. We picked it up this morning, and made this salad this evening. I got the recipe from the Whole Foods app, and it’s spicy and delicious!
- 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
- 1 1/3 cups pearl couscous (also known as Israeli or Middle Eastern couscous)
- 1 3/4 cups water
- Zest and juice from 1 large lemon
- 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. Add couscous and cook, stirring frequently, until toasted, about 5 minutes. 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.
2. 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.
3. Preheat a grill to medium-high heat. Grill sausages and peppers, basting with the reserved 2 tablespoons dressing and turning frequently. 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.