Grilled Merguez and Onions With Mint-Lemon Couscous Recipe (2024)

This cauliflower “thing” can also be about caloric intake, Patricia. About 176 c for couscous vs. about 32 c for cauliflower rice, and 36 vs. 8 carbs. Diabetics are frequently excited about a viable substitution like cauliflower. The subtle difference in flavor will be a small sacrifice for a salad touted as great with many variations.

I’m going to try quinoa for my gluten free friends.

Just because it may look similar the cauliflower and couscous doesn't necessarily mean they can be successfully exchanged........ This cauliflower "thing" is getting tedious for my taste.

A quick bone to pick with an earlier comment. Couscous is not a grain, it's pasta. So the cauliflower person is actually making a heathier, albeit, very different dish. The beauty of this salad, like so many of Ms. Clark's recipes, is that it can be adapted to suit taste or accessible ingredients. Go @clarkbar!

For those with tree nut allergies, sunflower or pepita seeds work nicely.

Wonderful flavors....the Merguez was just as described. The recipe cooked up about six servings. Charred lemons and juice took it over the top. Delicious.

We eat Keto. I can't wait to try this with cauliflower rice in place of the couscous!

My daughter makes an amazing salad using cauliflower - ground and fried. Although yes, obviously it is a vegetable and not a grain, why not try it if that suits your fancy?! To each their own, and where else do awesome recipes come from but from those who dare to experiment!

Capucine- D'Artagnan makes merguez. Available in some stores or online. It satisfied the French me, and will probably satisfy your French hubby!https://www.dartagnan.com/lamb-merguez-sausage/product/PSAME003-1.html?dwvar_PSAME003-1_freshFrozenWeight=fresh-PSAME003&cgid=gourmet-sausage#start=1

My Morocco-raised French husband is excited to even hear the word merguez come up - he’s demanding I ask where! where! where! we can get some. Anyone know? (He also is incredulous about the couscous. He’s like, non. This recipe is like a tabbouleh. This is not how merguez is eaten. And yes, I shrugged my Californian shoulders at him.)

I can't wait to make this, likely with andouille, or a spicy local pork sausage or hubby's homemade venison sausage. I have no idea where I'd find merguez here unless I made my own. That would be a fun project, too.Combining grilled sausage and veggies with prepared couscous and fresh salad makes this a perfect Memorial Day cookout. Just toss it together when the sausage is cooked and serve. I'd add a cold fresh fruit salad for dessert.

This was exquisite and infinitely modifiable to what’s fresh from the garden and ready to grill. I subbed pearl couscous (a personal preference) and grilled the cherry tomatoes, and it’s perfect warm from the grill or cold for lunch.

As a diabetic with extreme carb sensitivity, cauliflower rice has been a godsend. Sure I’d rather have the couscous, but glad to have an option to let me have a facsimile of this dish.

I would say the riced cauliflower could be lightly steamed to give it a similar texture to couscous. Raw might be too crunchy and strong flavored.

For those wondering where to get merguez, I order mine from D'Artagnan, because I have found no local source here in Greensboro, NC.

Made this Merguess delight on Sunday and then used the yummy couscous salad leftovers (lamb disappeared) and added farro, more cucumber, calamata olives sliced and halved tomatoes. Adjusted seasoning, added a little dressing. Nicois(sp?) salad on the side with sliced mozz, wonderful.

Do yourself and your tastebuds a favor and top this with caramelized onions.

This was very good. Made as per recipe except substituting veg broth for water in couscous for extra flavour. Guests hoovered it all up.

So delicious. I’m currently in Tunisia where the merguez is incredible. Came on here to look for a recipe. We have couscous all the time but delicious cauliflower is now in season. So we roasted the cauliflower with olive oil and ras el hanout and tossed in the radish herb salad. So yummy. Added some chopped olives. highly recommend!

6/30/22: made again and still awesome. Don't forget the feta.

I'm assuming the grated zest of 1 lemon and/or juice would suffice as a finishing garnish.

Disappointing. Needed more pizazz . Perhaps some black olives and yogurt dressing would help. In the end, it tasted like a Roti takeout meal that hadn’t lived up to its full potential

Half couscous recipe makes a lovely side for four

Delicious. Kids loved as much as parents. We substituted red cabbage for the radishes and used pearled couscous because that's what we had on hand. The pearled couscous probably changed the base texture somewhat — the finished dish was almost creamy — but the fundamental balance of flavors held true. Great meal, easy to riff on.

*Local sausage maker didn't have Merguez ready so made my own using Melissa Clark recipe. https://cooking.nytimes.com/recipes/1012449-homemade-merguez Shaped into very small 'meatballs' & baked in 375 oven. Shape worked well. Great flavor.*Swapped out couscous for fregola cooked per fregola directions. Seeing comments from some re too much grain to veg ratio in this dish I reduced amount a bit.Served warm'ish not hot. Delicious. Good buffet or take along dish. Keeper.

Is 2-4 minutes of cooking, plus resting, enough to cook the sausages all the way through?

Unless you grow it yourself, fresh mint is hard to find in these parts. I'm thinking of substituting dill. Would anyone like to share an opinion?

Since I can get real Merguez sausages, I've made this twice: once with instant couscous, and once with Israeli pearl couscous. Both were delicious, but, if you have time, I recommend the pearl couscous for body. Also, the second time, I used some of a fat purple radish (I can't remember the name) instead of the normal little red ones, and it added color and tasted great.

The NYTimes Merguez recipe is as good as any I've bought, and better than most. It does not require casing, so pretty simple. NYTimes merguez.

Hard time finding the sausage so used Brats but Chorizo would be better. Next time I’ll use the zest of one lemon along with all the juice. Also add fresh or dried dill and some mashed garlic to the dressing. Also, been using quinoa for other stuff and will try it in this next time. Also, needs heat… New Mexico chili powder?