Couscous and Merguez Sausages

20 Reviews
95% would make this recipe again

Merguez is a red, spicy sausage, originally from North Africa. It is made with lamb and/or beef, and flavoured with a wide range of spices and a hot chili paste that gives it a red colour. It is traditionally grilled and served with a vegetable couscous.

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Ingredients

??? garlic, pressed ???
??? yellow or red sweet peppers, cut into 2 cm squares ???
??? zucchini, dice into 2 cm cubes ???
??? carrots, diced into 2 cm cubes ???
??? turnips, diced into 2 cm cubes ???
??? olive oil ???
??? couscous spice (ras-el-hanout) ???
??? dried chili peppers, minced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? canned tomatoes (diced) ???
??? water ???
??? chickpeas/garbanzo beans (canned), drained and rinsed ???
??? merguez sausage ???
??? couscous, whole wheat ???

Method

  1. Prepare the vegetables: press the garlic and cut all the vegetables into 2 cm pieces. Heat the oil in a saucepan over medium heat. Add the garlic and sauté 1 min, paying attention not to let it burn. Add the ras-el-hanout and the chili pepper. Cook the spices 1 min with stirring.
  2. Add the vegetables, salt and pepper, then sauté 5 min. Add the tomatoes, cover and cook until all vegetables are cooked al dente, about 20 min. Add the water and chickpeas. Adjust the seasoning, then cook 5 min. Set aside.
  3. Meanwhile, put the sausages on a medium-hot grill and cook until they are brown and crisp, about 7 min. Alternatively, sauté the sausages in a thick-bottom pan.
  4. When ready to serve, cook the couscous. Serve the sausages with the vegetables and couscous.

Observations

The vegetables may be cooked a few days in advance. The sausages and couscous may be cooked just before serving.

Nutrition Facts Table

per 1 serving (600 g)

Amount

% Daily Value

Calories

680

Fat

31 g

47 %

Saturated 9.7 g
+ Trans 1.1 g

54 %

Cholesterol

60 mg

Sodium

870 mg

36 %

Carbohydrate

75 g

25 %

Fibre

12 g

48 %

Sugars

8 g

Net Carbs

63 g

Protein

28 g

Vitamin A

98 %

Vitamin C

133 %

Calcium

11 %

Iron

34 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Copper, Vitamin B1, Vitamin K
Source of  :
Calcium, Vitamin D
Low  :
Calories, Cholesterol, Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 2
Meat and Alternatives 2 ½
Fats 5
More info
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Reviews

20 Reviews (19 with rating only) 95% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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september 16, 2012 | I would make this recipe again

Simple and very tasty. My guests said it was better than in a restaurant.

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