Grilled Merguez and Onions With Mint-Lemon Couscous

Preparation

1. Step 1

   Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.

2. Step 2

   Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.

3. Step 3

   Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining ½ teaspoon salt and a few grinds of pepper. Slowly whisk in ⅓ cup olive oil. Stir in radishes and set aside to marinate.

4. Step 4

   Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.

5. Step 5

   Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.

6. Step 6

   When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, ½ cup mint, ½ cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into ½-inch pieces.

7. Step 7

   To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.