Couscous And Merguez Sausages

This traditional North African couscous complements the spicy Merguez sausages perfectly. Quick and easy to prepare, this recipe can be modified to suit your own tastes, so feel free to experiment with your preferred vegetables. The Merguez sausages taste great when cooked on a barbeque, and the couscous is an excellent accompaniment. Merguez sausages can be either lamb or beef, and both taste great with this recipe. This is one of our quick and easy suggestions, all of our other dishes can be accused from the Recipe Directory.

Preparation Time - 10 Minutes
Couscous Cooking Time - 10 to 15 Minutes

Couscous Ingredients:

4-6 Servings 400g Couscous 650ml Water
6-8 Merguez sausages (beef or lamb)
2 Medium peppers
1 Medium sized courgette
10 Cherry tomatoes
Good quality stock - a third of a litre - If not, two stock cubes
1 Small white onion - peeled and finely chopped
3 Cloves of garlic - peeled and finely chopped
Half a red onion - peeled and sliced into rings
4 Tablespoons of olive oil
1 Teaspoon of paprika
2 Tablespoons of passata

Cooking Instructions:

  1. Chop the peppers, courgettes, and the white onion into medium sized chunks.
  2. Boil the water in a large pan (if you have fresh liquid stock, substitute half of the water so you should be boiling 325ml of water with the 325ml of stock). If not use 650ml of water and add one and a half stock cubes.
  3. Add 2 tablespoons of oil to a large frying pan and add the chopped garlic, heat gently for 1 minute taking care not to burn the garlic.
  4. Shallow fry the sausages this should take around 10 minutes, ensure that they are cooked thoroughly before serving.
  5. Then add the chopped peppers courgettes and white onion to the large frying pan and cook to taste, don't let the vegetables stew, 10 minutes should be plenty of cooking time, add the paprika after 5 minutes and stir and if using stock cubes crumble into the pan the remaining half cube.
  6. Before the vegetables and the sausages are ready place the couscous into the boiling water and stock mixture, then immediately take off the heat, place a lid on the pan and leave to stand for five minutes, then return to a low heat, for 2 minutes, to ensure all the liquid has been absorbed, the couscous should not be sloppy, but the grains should separate naturally.
  7. Add the remaining olive oil and separate the couscous with a fork.
  8. Add the passata to the couscous, and then add all the vegetables and stir well.
  9. Add the red onion and the cheery tomatoes just before serving the couscous, and serve with the sausages.

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