Warm Israeli couscous salad with vegetables and sausages


  1. Preheat the oven to 190 ° C (375 ° F).
  2. In an oven-safe skillet, heat 15 ml (1 tbsp.) of olive oil on medium. Cook sausages for 1 to 2 minutes per side. Continue cooking in the oven for 10 to 12 minutes.
  3. Meanwhile, heat the remaining oil over medium heat in a saucepan. Add couscous and toss to coat with oil. Cook for 3 to 4 minutes over low-medium heat, stirring occasionally, until the couscous begins to brown slightly and release its aromas.
  4. Pour the broth into the pot and bring to a boil. Cover and simmer for 10 to 12 minutes over low heat, until the liquid is completely absorbed. Remove from the heat and let stand 5 minutes before stirring with a fork.
  5. Cut the grilled vegetables into cubes. Cut the sausages into slices.
  6. In a salad bowl, whisk the ingredients for the vinaigrette.
  7. Add the couscous, grilled vegetables, sausages and green onions to the salad bowl. Season with salt and pepper and stir.


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