Merguez and couscous with harissa
Grilled merguez sausages with couscous, carrots and harissa.
Active time25 min
Cooking15 min
Total35 minResting : 5 min
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Ingredients
- 150 g carrots
- 600 g merguez sausages
- 300 ml water
- 20 g harissa
- 20 ml olive oil
- 250 g dried medium couscous
Preparation
Peel the carrots and cut into small dice. Cook for 10 minutes in a saucepan of boiling water, then drain.
150 g carrots- knife
- saucepan
- colander
While the carrots are cooking, cook the merguez in a frying pan for 12 to 15 minutes over a medium heat, turning them until cooked through.
600 g merguez sausages- frying pan
Put the couscous in a mixing bowl with the oil. Pour over 250 ml of boiling water taken from the 300 ml, cover and leave to swell for 5 minutes, then fluff up with a fork. Add the carrots.
300 ml water20 ml olive oil250 g dried medium couscous- mixing bowl
- fork
Thin the harissa with the remaining 50 ml of water, while hot. Serve separately alongside the couscous and merguez.
20 g harissa- bowl
Allergens
- 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