Merguez & Couscous* Recipe

Name: Christopher’s at Wrigley Mansions Merguez & Couscous* Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 pcs Merguez lamb sausages; 2 tbsp Olive oil; 2 pcs Red bell peppers; 1 pcs Yellow onion; 2 cloves Garlic cloves; 1 cup Couscous; 1.25 cups Vegetable or chicken broth; 0.25 cups Dried apricots, chopped; 0.25 cups Slivered almonds, toasted; 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 1 tsp Paprika; 0.25 tsp Ground cinnamon; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tbsp Fresh lemon juice; 2 tbsp Fresh parsley, chopped

Inspired by Christopher’s at Wrigley Mansion

Time40m

Serves4

Moroccan Lamb Sausage served with Roasted Red Pepper Couscous

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Merguez & Couscous*

Selected to serve

H-P Mocktini

Lapsang Black Tea, Moroccan Harissa Syrup, Aquafaba, Rose Water, Pomegranate-Lemon Juice, Pink Peppercorn

smoky · spicy · floral

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

PETITS PLATES

4 pcs Merguez lamb sausages

2 tbsp olive oil

2 pcs Red bell peppers

1 pcs Yellow onion

2 cloves Garlic cloves

1 cup Couscous

1 1/4 cups Vegetable or chicken broth

1/4 cups Dried apricots, chopped

1/4 cups Slivered almonds, toasted

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp Watkins paprika

1/4 tsp Ground cinnamon

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp Fresh lemon juice

2 tbsp Fresh parsley, chopped

Method

PETITS PLATES

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.

Roast the red bell peppers: toss the peppers with 1 tablespoon olive oil and a pinch of salt; place on the sheet and roast for 20-25 minutes, turning halfway, until the skins blister and blacken slightly. Remove from oven; let cool; peel, seed, and dice.

Prepare the couscous: in a small pot, bring the broth to a boil. Stir in the couscous, remove from heat, cover, and let stand 5 minutes. Fluff with a fork.

Toast almonds (optional): in a dry skillet over medium heat, toast the almonds until golden, about 2-3 minutes. Set aside.

Bloom spices and sauté aromatics: in a skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent, about 3-4 minutes. Stir in cumin, coriander, paprika, and cinnamon; cook 1 minute until fragrant.

Cook merguez sausages: in a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add merguez sausages; cook until browned and cooked through, about 6-8 minutes, turning as needed. Remove from pan and slice into bite-sized rounds (optional).

Finish the couscous: fold roasted peppers, dried apricots, and toasted almonds into the fluffy couscous. Drizzle with lemon juice and stir in chopped parsley; season with salt and pepper to taste.

To plate: spoon a portion of the pepper-studded couscous onto each plate and top with merguez slices. Garnish with extra parsley and a squeeze of lemon if desired.