Fast Recipes

Merguez sausages with harissa and couscous

Australian Gourmet Traveller fast recipe for merguez sausages with harissa and couscous.

By Emma Knowles & Lisa Featherby
  • Serves 4
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Merguez sausages with harissa and couscous


  • 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 toasted pine nuts (½ cup)
  • 80 gm currants (½ cup)
  • Rind of 1 preserved lemon, rinsed and diced


  • 1
    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.
  • 2
    Grill or barbecue sausages over high heat until well browned and cooked through (6-8 minutes), then serve with couscous, harissa and yoghurt.