Couscous Aux Merguez Recipes

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GRILLED MERGUEZ WITH HERBED COUSCOUS



Grilled Merguez with Herbed Couscous image

The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 5

3 cups couscous
1 tablespoon extra-virgin olive oil, plus more for brushing and serving
Coarse salt and freshly ground pepper
2 cups assorted fresh herbs, such as mint, parsley, dill, and oregano, chopped; plus whole leaves for serving
2 pounds merguez sausage (about 18 links), preferably Fabrique Delices (available at Murray's Cheese)

Steps:

  • Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.

SPICY MERGUEZ & COUSCOUS POT



Spicy merguez & couscous pot image

Pack up this spicy sausage stew as part of a hearty lunch - simply heat in the microwave for a filling midday meal

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

drizzle of olive oil
4 merguez sausages (about 250g/9oz)
½ preserved lemon , peel only, chopped
1 red onion , chopped
1 fat red chilli , deseeded and finely chopped
1 red pepper , deseeded and chopped
1 tbsp ras el hanout
400g can chopped tomatoes with olives
1 chicken stock cube
handful of coriander , finely chopped
100g couscous

Steps:

  • Heat the oil in a pan. Squeeze the sausagemeat from the skins and shape into 8 meatballs. Add them to the pan and sizzle on a medium-high heat for 5-10 mins, rolling around the pan, until they are cooked. Set aside.
  • Drain the fat from the pan, leaving 1 tbsp behind. Reduce the heat and add the lemon, onion, chilli and pepper. Stir for 5 mins. Add the ras el hanout and stir for 1 min more.
  • Add the tomatoes and 300ml water, and crumble in the stock cube. Return the meatballs to the pan and simmer, covered with a lid, for 10-15 mins, until the sauce is rich and the veg are tender. Season and stir in the coriander. Transfer to 2 microwavable containers with tight-fitting lids, and chill until you're ready to eat. Weigh 50g couscous into 2 sandwich bags to take to work too.
  • When you're ready to eat, add the couscous to the cold sauce. Stir well and microwave for 3 mins, until the couscous is cooked through.

Nutrition Facts : Calories 552 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 3.9 milligram of sodium

MERGUEZ AND LAMB COUSCOUS



Merguez and Lamb Couscous image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

2 pounds lamb neck or shoulder, trimmed of fat and cut into 2-inch pieces (on the bone)
2 lamb shanks, trimmed, meat removed and cut into 2-inch pieces
10 medium-size onions, skinned and cut into 1/2-inch pieces
1/2 rutabaga, skinned and cut into 2-inch cubes
1 head fennel, cut into 2-inch-thick slices
1 tablespoon salt
4 teaspoons ground pepper
2 teaspoons ground ginger
2 1/2 cups slow-cooking couscous
3 tablespoons olive oil
15 medium carrots, scraped, halved and cut into 2-inch lengths
3/4 pound seedless raisins
2 cups (1 can) chickpeas, drained
1 pound merguez, or any good spicy sausage, cut into 2-inch lengths

Steps:

  • Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
  • Bring to a boil, reduce heat and simmer for 45 minutes.
  • Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
  • Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
  • Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
  • Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
  • When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
  • When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
  • Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.

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