8merguez sausagesTo serve:harissa and thick natural yoghurtFragrant couscous400 mlchicken stock250 gmcouscous1 tbspolive oilJuiceof ½ orange 1 tsp eachtoasted and ground cumin and coriander seeds¼ tsp eachground allspice and sumac1 cupcoarsely chopped coriander80 gm (½ cup)toasted pine nuts80 gm (½ cup)currantsRindof 1 preserved lemon, rinsed and diced
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.
Grill or barbecue sausages over high heat until well browned and cooked through (6-8 minutes), then serve with couscous, harissa and yoghurt.