Grilled Vegetable Couscous, Tomato And Anise Broth Recipe

Inspired by Holder

Time45m

Serves4

With mergez: $29.00

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Ingredients

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Vegetables

1 cup Zucchini

1 cup Bell Pepper

1 cup Red Onion

1 cup Cherry tomatoes

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Couscous

1 cup Couscous

1 cup Vegetable broth

Broth

1 cup Tomato sauce

1 teaspoon Anise Seeds

2 cloves Garlic

2 cups Vegetable broth

1 leaf Bay Leaf

Merguez Sausages

2 pieces Merguez Sausages

Method

Grilling the Vegetables

Prepare and Grill

Preheat the grill to medium-high heat. Cut zucchini, bell pepper, and red onion into bite-sized pieces. Toss with olive oil, salt, and black pepper. Grill vegetables for about 10-12 minutes until tender, turning occasionally.

Cooking the Couscous

Prepare Couscous

In a saucepan, bring 1 cup of vegetable broth to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.

Making the Broth

Simmer the Broth

In a pot, combine tomato sauce, 2 cups of vegetable broth, anise seeds, minced garlic, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

Cooking Merguez

Cook Merguez

In a skillet, cook the merguez sausages over medium heat for about 8-10 minutes until browned and cooked through.

Assembly

Combine and Serve

In a serving bowl, combine couscous and grilled vegetables. Ladle the tomato and anise broth over the mixture and top with sliced merguez sausages. Serve warm.