Ingredients
3 cups couscous
1 tablespoon extra-virgin olive oil, plus more for brushing and serving
Coarse salt and freshly ground pepper
2 cups assorted fresh herbs, such as mint, parsley, dill, and oregano, chopped; plus whole leaves for serving
2 pounds merguez sausage (about 18 links), preferably Fabrique Delices (available at Murray’s Cheese)
Preparation
Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.
