Recipe courtesy of Sara Moulton

Merguez and Dried Currant Couscous Salad

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 1/2 cups water

1 (10-ounce) box couscous (about 1 1/2 cups)

6 merguez sausages

3/4 cup dried currants

1/4 cup store bought lemon herb dressing


  1. Bring water to a boil. Remove from heat. Stir in couscous, cover, and let sit for 10 minutes.
  2. Meanwhile, brown the sausages in a pan.
  3. Fluff the couscous with a fork, making sure to break apart any lumps. Stir in the currants and dressing. Top with the merguez.