Chicken and merguez couscous
A couscous with chicken, merguez sausages, vegetables and chickpeas.
Active time35 min
Cooking45 min
Total1 h 15 minResting : 5 min
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Ingredients
- 250 g carrots
- 250 g courgettes
- 400 g merguez sausages
- 600 g chicken pieces
- 1300 ml poultry stock
- 350 ml water
- 15 g harissa
- 15 ml olive oil
- 250 g tinned chickpeas (drained weight)
- 350 g couscous (dry)
Preparation
Peel the carrots, wash the courgettes and cut the vegetables into large chunks. Drain and rinse the chickpeas.
250 g carrots250 g courgettes250 g tinned chickpeas (drained weight)- knife
- chopping board
- colander
Bring the stock to a simmer with the chicken and carrots. Cover and cook for 25 minutes. Add the courgettes and chickpeas and cook for a further 20 minutes. Check that the chicken reaches a core temperature of 75 degrees Celsius and remains at that temperature for 30 seconds.
600 g chicken pieces1300 ml poultry stock- cooking pot
- thermometer
While the chicken simmers, pan-fry the merguez sausages without any fat for 10 to 12 minutes, turning them, until cooked through.
400 g merguez sausages- frying pan
Pour the 350 ml of boiling water over the couscous. Cover for 5 minutes or follow the packet instructions, then add the oil and fluff up the grains. Dilute the harissa with a small ladleful of stock and serve it on the side. Divide the couscous, meats and vegetables between plates.
350 ml water15 g harissa15 ml olive oil350 g couscous (dry)- mixing bowl
- fork
- bowl
- kettle
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration