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Couscous with merguez sausages
Preparation
20 min
Cooking time
40 min
Servings
4 to 6
Ingredients
Stock and vegetables:
- 45 ml (3 tbsp) vegetable oil
- 1 medium onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 45 ml (3 tbsp) ginger, chopped
- 5 ml (1 tsp) cumin seeds
- 5 ml (1 tsp) ground coriander seeds
- 10 ml (2 tsp) mild or spicy paprika
- 5 ml (1 tsp) or more harissa
- 1 stick of cinnamon
- 30 ml (2 tbsp) tomato paste
- 1.5 L (6 cups) chicken stock
- 1 large ripe tomato, diced
- 1 large sweet potato, cut in chunks
- 4 turnips, peeled and cut in 6 wedges
- 6 carrots, cut in 2
- 1 pinch of saffron
- Salt and freshly ground black pepper
Sausages:
- 12 merguez sausages
- 1/2 bunch of fresh coriander, chopped
Apricot and preserved lemon topping:
- 30 ml (2 tbsp) butter
- 1 onion, minced
- 10 rehydrated dried apricots, cut in 4
- 45 ml (3 tbsp) sliced almonds, toasted
- 1/4 peel of one preserved lemon, chopped
Couscous:
- 1 L (4 cups) medium wheat semolina, cooked
- 45 ml (3 tbsp) butter
- Salt and ground black pepper
Preparation
Stock and vegetables:
- In a large cooking pot, heat the oil over medium-high heat.
- Brown the onions for 8 to 10 minutes.
- Add the garlic, ginger, cumin and coriander. Cook for 3 minutes.
- Add the paprika, harissa, cinnamon stick and tomato paste. Stir well.
- Add the chicken stock and tomato, and bring to a boil.
- Add the vegetables. Simmer for about 12 minutes.
- The vegetables should be tender and not overcooked.
- Add the saffron. Adjust the seasoning. Set aside and keep warm.
Sausages:
- Preheat the barbecue or a grill pan to medium-high heat.
- Cook the merguez sausages for about 8 minutes.
- Place in a serving dish.
- Sprinkle with coriander.
Apricot and preserved lemon topping:
- In a skillet, melt the butter and brown the onions.
- Add the apricots and cook for 2 minutes before adding the almonds and preserved lemon.
- Set aside and keep warm.
Serving:
- Mix the couscous with butter.
- Season with salt and pepper.
- Serve the couscous and vegetables with topping and sausages on separate platters placed in the middle of the table.
