Merguez מרגז על מצע קוסקוס בלי בשר

PREPARATION

Couscous 

  1. In a medium saucepan, bring the vegetable broth (or water) to a boil.  
  2. Once boiling, remove from heat and stir in the couscous, olive oil, and a pinch of salt.  
  3. Cover the saucepan and let sit for about 5 minutes, or until the liquid is absorbed.  
  4. Fluff with a fork before serving. 

 Merguez Sausages 

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat (170°C).  
  2. Add the sausages and fry for about 8 minutes, turning occasionally, until browned. 

Vegetables 

  1. In the same skillet, add olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. 
  2. Add the diced carrot and potato, cooking for 5-7 minutes until they begin to soften. 
  3. Add the zucchini, pumpkin, and chickpeas. Cook for another 5-7 minutes, or until the vegetables are tender. 
  4. Stir in the cumin, paprika, salt, and pepper. Cook for another minute to blend the flavours. 

Assembly 

  1. Serve the Merguez sausages and vegetables over the couscous. 

Enjoy! 

 

 

 

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Ingredients

Merguez

2 tbsp olive oil

Couscous

1 cup couscous

1 cup vegetable broth (or water)

1 tbsp olive oil

Salt, to taste

Vegetables

1 tbsp olive oil

1 onion, chopped

1 carrot, diced

1 potato, diced

1 zucchini, diced

1 cup canned chickpeas, drained and rinsed

1 cup diced pumpkin (fresh or canned)

1 tsp ground cumin

1 tsp paprika

Salt and pepper, to taste