Chicken Sausage and Couscous Salad

Chicken Sausage and Couscous Salad

Makes 4 servings

Per Serving 57.2 g. fat / 983 cal.


  • 8 thick chicken sausage (1 ¼ lb.)
  • 1 ½ cup prepared chicken stock
  • 1 ½ cup couscous
  • 1/3 cup finely chopped preserved or fresh lemon peel
  • 1 medium red bell pepper sliced thin
  • 10 ½ oz. can chickpeas rinsed and drained
  • 1cup pitted large green olives halved length wise
  • 1 cup loosely packed fresh cilantro
  • 1 small white onion sliced thin
  • 1/3 cup lemon juice
  • 1/3 cup olive oil


  1. Cook sausage on heated oiled grill or grill pan until browned and cooked through. Drain on paper towel slice thin.
  2. Mean while bring stock to a boil and remove from heat. Pour in couscous cover let stand 5 minutes or until stock has been absorbed, fluff with fork occasionally.
  3. Place sausage and couscous in large bowl and add remaining ingredients toss gently to combine.
  4. Serve buy itself or on top of some Boston Bibb lettuce leaves.