Merguez Sausages with Couscous

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.