Ingredients:
1 1/2 cups instant couscous
2 cups chicken stock or vegetable stock (about 2 cups, your preference)
1/4 cup butter
2 medium yellow onions, roughly chopped (about 12 ounces total)
1/4 cup sun-dried tomatoes, finely chopped
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
3/4 lb spicy sausage, sliced (for example 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
Juice and zest of 1 lemon
1/4 cup cold-pressed virgin olive oil
1 teaspoon superfine sugar
Salt and freshly ground black pepper to taste
Directions:
1. Prepare the couscous according to the package instructions using the hot chicken or vegetable stock. Different brands vary, so follow the recommended liquid-to-couscous ratio.
2. Once the stock is absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains and set aside.
3. In a large frying pan, melt the butter over medium heat. Add the chopped onions and cook, stirring frequently, until softened and golden, about 5 minutes. Remove half of the cooked onions and reserve them for the couscous.
4. To the remaining onions in the pan, add the sliced sausage and both chopped bell peppers. Continue sautéing over medium heat for 10–12 minutes, until the peppers are tender and the sausage starts to brown. Remove the pan from heat and let the mixture cool slightly.
5. While the sausage mixture cools, combine the chopped chives and parsley. Stir three tablespoons of the herb mixture into the cooked couscous along with the reserved sautéed onions and the chopped sun-dried tomatoes. Mix thoroughly and season lightly with salt and pepper.
6. Toss the cubed feta and sliced artichoke hearts into the cooled sausage and pepper mixture. Mix gently and season sparingly with salt and pepper to taste.
7. Transfer the couscous to a serving bowl and pile the sausage, pepper, feta, and artichoke mixture on top. The salad can be served warm immediately or chilled and served cold later.
8. Just before serving, prepare the dressing: in a small jar combine the lemon zest, 3 tablespoons of lemon juice, the olive oil, and the superfine sugar, plus the remaining chopped parsley and chives. Shake or whisk well and adjust seasoning to taste.
9. Drizzle the dressing over the salad and serve.
Servings: 4–6
Preparation time: 20 minutes
Total time: 40 minutes