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Couscous with merguez sausages

Preparation

20 minutes

Cooking

about 40 minutes

Servings

4 to 6

Couscous with merguez sausages
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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

Directions

Stock and vegetables

  1. In a large cooking pot, heat the oil over medium-high heat.
  2. Brown the onions for 8 to 10 minutes.
  3. Add the garlic, ginger, cumin and coriander. Cook for 3 minutes.
  4. Add the paprika, harissa, cinnamon stick and tomato paste. Stir well. 
  5. Add the chicken stock and tomato, and bring to a boil.  
  6. Add the vegetables. Simmer for about 12 minutes.
  7. The vegetables should be tender and not overcooked.
  8. Add the saffron. Adjust the seasoning. Set aside and keep warm.


Sausages

  1. Preheat the barbecue or a grill pan to medium-high heat.
  2. Cook the merguez sausages for about 8 minutes.
  3. Place in a serving dish.
  4. Sprinkle with coriander.


Apricot and preserved lemon topping

  1. In a skillet, melt the butter and brown the onions.
  2. Add the apricots and cook for 2 minutes before adding the almonds and preserved lemon.
  3. Set aside and keep warm.



Serving

  1. Mix the couscous with butter.
  2. Season with salt and pepper.
  3. Serve the couscous and vegetables with topping and sausages on separate platters placed in the middle of the table.

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