INGREDIENTS

• 1 12-ounce jar roasted red peppers, drained and cut into strips
• 1 teaspoon olive oil
• ½ pound Merguez sausages
• 1 cup couscous
• 1 cup boiling water
• Salt
• Pepper
• 1 small handful fresh cilantro leaves (optional)

PROCEDURE

Preheat the oven to 450°F.

On a small rimmed baking pan, toss together the sausages and red peppers, and season with salt and pepper.  Bake for 25 minutes, flipping everything over once.

Meanwhile, combine the couscous with a drizzle of olive oil, salt, and pepper in a bowl.  Pour the boiling water over the couscous, and cover the bowl tightly with plastic wrap.  Let stand 5 to 10 minutes, then fluff with a fork.

Serve the peppers, merguez, and couscous together on the plate, and top with fresh cilantro for a fancy flourish!

NOTE

If your supermarket doesn't sell Merguez, you can find it any any Middle Eastern or Kosher grocer--and sometimes gourmet shops.  If all else fails, just use another exotic and spicy sausage, like chorizo or andouille.