This light, tangy, and savory salad is a great side for a summer, or satisfying as a dinner on a warm night. Prep all the components in advance and toss them right before serving to ensure a fresh, crisp dish.
Warm Couscous & Sausage Salad
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 pkg Isernio's sausage links (any variety)
- 1 cup dry Israeli couscous
- 10 oz. cherry tomatoes, halved
- 1/2 English cucumber, sliced and halved
- 1/8 red onion, sliced thin
- 2 oz. high-quality feta cheese, crumbled
- 3 Tb. fresh Italian flat-leaf parsley, chopped
- 3 Tb. olive oil
- juice of 1/2 lemon
- 1 Tb. balsamic vinegar
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Bring a skillet of water large enough to immerse your sausages to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Slice into rounds and saute in oil so they become crisp and golden on the outside.
- Cook couscous according to package directions. If necessary, drain using a fine mesh strainer and rinse off excess starch.
- Whisk together: olive oil, lemon juice, balsamic vinegar, oregano, salt, and pepper.
- Combine couscous and chopped parsley. Add in the tomatoes, cucumber, red onion, sausage rounds, and feta cheese. Mix in the balsamic dressing. Serve warm.
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