Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

Ingredients

serves Serves 2, active time 20 minutes, total time 20 minutes

• 4 teaspoons olive oil
• 1 teaspoon harissa (see note above)
• 1 Bosc pear, cut into 1/2-inch cubes
• 2/3 cup couscous
• Kosher salt
• 1 teaspoon zest and 2 teaspoons juice from 1 lemon
• 2 cups roughly chopped kale (tough stems removed)
• Freshly ground black pepper
• 2 large radishes, very thinly sliced

Procedures

1. Heat 2 teaspoons olive oil in small saucepan over medium heat until shimmering. Add harissa and cook, stirring constantly, until very fragrant about 1 minute. Reduce heat to medium-low. Add pears and cook, stirring, until coated and just beginning to soften, 3 to 4 minutes. Stir in couscous to toast, 1 minute. Add 1/4 teaspoon salt, the lemon juice, and 1 cup water. Bring to a boil, then quickly cover and remove from the heat. Let sit for 5 minutes.
   
2. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat until shimmering. Add kale, season with salt, and cook, stirring, until wilted and starting to crisp, 3 to 4 minutes. Uncover couscous, fluff, and gently fold in kale, 1/4 teaspoon black pepper, and the lemon zest. Fold in radishes. Serve immediately, or let cool and then refrigerate until ready to eat.

Grilled Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise

Special equipment

Grill

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1/3 cup mayonnaise
• 1 tablespoon harissa
• 8 links merguez
• 1 French baguette
• 1/3 cup extra-virgin olive oil
• 1/2 cup caramelized onions
• 1/3 pound manchego cheese, grated
• 1 bunch fresh cilantro
•  
• Type of fire: two-zone indirect
• Grill heat: medium-high

Procedures

1. Mix mayonnaise and harissa together in a small bowl. Set aside.
   
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill merguez over hot side of grill until browned all over and cooked through, 4 to 6 minutes total. Transfer to plate.
   
3. Slice baguette into four 6-inch portions and halve each portion lengthwise. Brush cut side of each baguette with oil. Grill baguette over hot side of grill, cut side down, until lightly browned, about 1 minute. Remove to plate.
   
4. Top bottom half of baguette with 2 merguez links, about 2 tablespoons of caramelized onions, manchego cheese, and a few sprigs of cilantro. Spread harissa mayo on top half of baguettes and place on top of each sandwich.
   
5. Place sandwiches on cool side of grill, cover, and cook until cheese has melted, about 5 minutes. Transfer to a plate or tray and serve immediately.