Merguez sausage bake with Moroccan couscous

Name: Merguez sausage bake with Moroccan couscous recipe
Yield: 4
Ingredients: 60ml olive oil; 8 Merguez sausages (from selected butchers); 1 large onion, thinly sliced; 2 garlic cloves, crushed; 40.00 ml tomato paste; 40.00 ml harissa; 1 tsp ras el hanout (Moroccan seasoning), plus 1/2 tsp extra; 2 tsp brown sugar; 20.00 ml sherry vinegar; 2 x 400g cans cherry tomatoes; 400g can chickpeas, drained, rinsed; 300g couscous; Finely grated zest of 1 lemon, plus juice of half; 250.00 ml mixed herbs (we used mint, coriander and flat-leaf parsley), finely chopped, plus extra to serve

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by Lucy Busuttil

delicious. on Sunday Food Editor

Jul 05, 2022

Lucy Busuttil bakes with Merguez sausages, pairing them with Moroccan couscous for a hearty dinner.

1/4 cup (60ml) extra virgin olive oil
8 Merguez sausages (from selected butchers)
1 large onion, thinly sliced
2 garlic cloves, crushed
2 tbs tomato paste
2 tbs harissa
1 tsp ras el hanout (Moroccan seasoning), plus 1/2 tsp extra
2 tsp brown sugar
1 tbs sherry vinegar
2 x 400g cans cherry tomatoes
400g can chickpeas, drained, rinsed
1 1/2 cups (300g) couscous
Finely grated zest of 1 lemon, plus juice of half
1 cup mixed herbs (we used mint, coriander and flat-leaf parsley), finely chopped, plus extra to serve

Method

1.

Preheat oven to 200°C. Heat 2 tbs oil in a large heavy-based ovenproof frypan over medium-high heat. Add sausages and cook, turning regularly, for 5 minutes or until browned. Transfer to a plate and set aside.
2.

Add onion to pan and cook, stirring occasionally, for 8-10 minutes until softened. Add garlic and cook for 2 minutes, then stir in tomato paste, harissa, ras el hanout and sugar. Cook for 2 minutes or until fragrant. Add vinegar, scraping the bottom of the pan with a wooden spoon, then stir in tomatoes and chickpeas. Return sausages to pan, bring to a boil, then reduce to a simmer.
3.

Transfer to oven and bake for 30 minutes. Set aside for 15 minutes to cool.
4.

Meanwhile, combine couscous, lemon zest, extra ras el hanout and remaining 1 tbs oil in a heatproof bowl and season.
5.

Pour over 1 1/2 cups (375ml) boiling water. Cover, and stand for 10 minutes to steam, then fluff with a fork. Stir through herbs and lemon juice.
6.

Divide couscous and sausage bake among plates. Top with extra herbs to serve.