Couscous
1 Bring broth, butter, harissa and lemon zest to a boil in a small saucepan. Remove from heat and add couscous. Cover and let stand for 5 minutes. Fluff couscous with a fork. Season with salt and pepper. Add basil. Cover and set aside.
Bowls
2 Meanwhile, in a large non-stick skillet set over high heat, brown sausages in oil for 5 minutes or until completely cooked. Add shrimp and cook for 2–3 minutes or lightly browned. Set aside on a plate. Cook tomatoes and onion for 2 minutes in the cooking fat to soften. Season with salt and pepper. Deglaze with 60 mL (1/4 cup) of the dressing. Add olives. Set aside.
3 Combine arugula with remaining dressing in a bowl.
4 Divide couscous, arugula, tomato mixture and shrimp mixture between bowls. Top with hummus and basil leaves.
Note
If you can’t find Greek basil, use parsley or chives.
J.L.Kraft
Pure Cucumber Greek Dressing