Lemony Mediterranean Couscous Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups instant couscous
• 2 cups chicken stock or 2 cups vegetable stock, approximately (your preference)
• 1/4 cup butter
• 2 medium yellow onions, roughly chopped (weighing about 12 ounces in total)
• 1/4 cup sun-dried tomato, finely chopped
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh parsley
• 3/4 lb spicy sausage, sliced (such as chorizo)
• 1 medium red bell pepper, seeded and roughly chopped
• 1 medium yellow bell pepper, seeded and roughly chopped
• 6 ounces feta cheese, cubed
• 1 (14 ounce) can artichoke hearts, drained and sliced vertically into thirds
• 1 lemon juice, and zest grated
• 1/4 cup cold-pressed virgin olive oil
• 1 teaspoon superfine sugar
• salt and pepper

Recipe

• 1 cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
• 2 once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
• 3 heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
• 4 stir frequently as they cook to prevent burning or sticking.
• 5 remove half the onions and reserve.
• 6 add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
• 7 remove from the heat.
• 8 while this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
• 9 mix well and season to taste with salt and pepper.
• 10 next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
• 11 mix well, and sparingly season with salt and pepper to taste.
• 12 place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
• 13 it can be served immediately, warm, or later, cold.
• 14 when ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
• 15 shake jar well, and season the dressing to taste.
• 16 drizzle the dressing over the warm or cold salad to serve.