Merguez Sausages with Couscous
Our friends at Nonna’s have sorted you out with lovely Merguez sausage. It’s doing all the heavy lifting in this; bringing cumin, harissa, sumac, fennel and garlic to the mix – perfect to be soaked up by your couscous to deliver you gorgeous North African flavour in every bite. Perfect!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
150 g
Merguesz Couscous
2 tbs
mint
½
red onion
4
Merguez Sausages
½
lemon
1
tomatoes
Not included in your delivery
3 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Place the Merguez couscous into a bowl and boil some water (the water has to be equal to the amount of your couscous so for example: 150ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with cling wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork. Roughly chop the mint, and juice the lemon. Add in the fresh mint, and red onion, then dress with the olive oil and toss to combine.
Heat some oil in a pan over a medium-high heat. Add the Merguez sausages and cook, turning regularly, for 5-7 minutes or until cooked through.
Serve your delicious Merguez sausages with a side of the scented couscous, a squeeze of lemon juice, a scattering of chopped tomato, and if you desire, a spoonful of your favourite chilli sauce.
Did you know? Onion has been grown in Egypt for over 5000 years and was regarded as a symbol of the universe in the ancient world.
