Ingredients:
1 1/2 cups instant couscous
2 cups chicken stock or 2 cups vegetable stock, approximately ( your preference)
1/4 cup butter
2 medium yellow onions, roughly chopped ( weighing about 12 ounces in 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 ( such as chorizo)
1 medium red bell peppers, seeded and roughly chopped
1 medium yellow bell peppers, seeded and roughly chopped
6 ounces feta cheese, cubed
1 (14 ounce) cans artichoke hearts, drained and sliced vertically into thirds
1 lemon juice, and zest grated
1/4 cup cold-pressed virgin olive oil
1 teaspoon superfine sugar
salt and pepper
Directions:
Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
Stir frequently as they cook to prevent burning or sticking.
Remove half the onions and reserve.
Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sauteing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
Remove from the heat.
While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sauteed onions and the semi-dried tomatoes.
Mix well and season to taste with salt and pepper.
Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
Mix well, and sparingly season with salt and pepper to taste.
Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
It can be served immediately, warm, or later, cold.
When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
Shake jar well, and season the dressing to taste.
Drizzle the dressing over the warm or cold salad to serve.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.