Merguez sausages with harissa and couscous


  • Serves 4 people

  • 8 merguez sausages
  • To serve: harissa and thick natural yoghurt
  • Fragrant couscous
  • 400 ml chicken stock
  • 250 gm couscous
  • 1 tbsp olive oil
  • Juice of ½ orange
  • 1 tsp each toasted and ground cumin and coriander seeds
  • ¼ tsp each ground allspice and sumac
  • 1 cup coarsely chopped coriander
  • 80 gm (½ cup) toasted pine nuts
  • 80 gm (½ cup) currants
  • Rind of 1 preserved lemon, rinsed and diced
01   For fragrant couscous, bring stock to the boil in a saucepan over medium-high heat. Place couscous in a bowl with oil, orange juice and spices, and rub with your fingers to combine well. Season to taste, then pour hot stock over, stir with a fork, cover with plastic wrap and stand until couscous has absorbed the liquid (10-15 minutes). Fluff up with a fork, cover again and set aside. Just before serving, add coriander, pine nuts, currants and lemon rind, and stir to combine.
02   Grill or barbecue sausages over high heat until well browned and cooked through (6-8 minutes), then serve with couscous, harissa and yoghurt.
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