Couscous with Merguez sausage

chicken

In a large saucepan, soften the onion in 1 tablespoon of the butter over moderately low heat, stirring, until softened. Then raise the heat, add the merguez, the carrot, the tomato, turmeric and the red pepper and cook the mixture, for a couple or minutes, stirring frequently.

Stir in the tomato paste, the broth, the cinnamon stick and simmer the mixture, covered, for 20 minutes or until the vegetables are tender. Add the chick-peas and simmer for another 5 minutes. At this stage, reserve 1 cup of the cooking liquid to pour over the finished dish.

Now remove the pan from the heat, stir in the couscous, and let the mixture stand, covered, for 5 minutes. Before serving, fluff the couscous with a fork and the remaining butter. Spoon in big piles onto plates and serve with the reserved cooking broth in a separate dish to moisten the couscous to your liking.

 

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