Merguez sausages with harissa and couscous


You'll need

8 merguez sausages To serve: harissa and thick natural yoghurt   Fragrant couscous 400 ml chicken stock 250 gm couscous 1 tbsp olive oil Juice of ½ orange 1 tsp each toasted and ground cumin and coriander seeds ¼ tsp each ground allspice and sumac 1 cup coarsely chopped coriander 80 gm (½ cup) toasted pine nuts 80 gm (½ cup) currants Rind of 1 preserved lemon, rinsed and diced

Method

  • 01
  • For fragrant couscous, bring stock to the boil in a saucepan over medium-high heat. Place couscous in a bowl with oil, orange juice and spices, and rub with your fingers to combine well. Season to taste, then pour hot stock over, stir with a fork, cover with plastic wrap and stand until couscous has absorbed the liquid (10-15 minutes). Fluff up with a fork, cover again and set aside. Just before serving, add coriander, pine nuts, currants and lemon rind, and stir to combine.
  • 02
  • Grill or barbecue sausages over high heat until well browned and cooked through (6-8 minutes), then serve with couscous, harissa and yoghurt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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