Merguez & Couscous* Recipe
Moroccan Lamb Sausage served with Roasted Red Pepper Couscous
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Couscous
In a medium saucepan, bring the chicken broth to a boil. Add the couscous, roasted red peppers, olive oil, garlic, cumin, paprika, salt, and black pepper. Stir well, cover, and remove from heat. Let it sit for 5 minutes.
- 2
Fluff the Couscous
After 5 minutes, uncover the saucepan and use a fork to fluff the couscous. Stir in the chopped fresh parsley and set aside.
- 3
Cook the Merguez Sausage
In a skillet over medium heat, add the merguez sausages. Cook for about 10-12 minutes, turning occasionally until browned and cooked through. Ensure the internal temperature reaches 160°F (70°C).
- 4
Plate the Dish
Serve the cooked merguez sausages on a plate alongside a generous serving of the roasted red pepper couscous. Squeeze fresh lemon juice over the top for added flavor.