Tunisian Spiced Couscous with Merguez and Chickpeas
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Ingredients
- 8 merguez sausages
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp caraway seeds
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 300 g couscous
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 832 kcal
- Protein
- 36.3 g
- Carbohydrate
- 78.1 g
- of which sugars
- 6.7 g
- Fat
- 37.9 g
- of which saturates
- 14.1 g
- Fibre
- 12.2 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the merguez sausages for 6-8 minutes, until cooked through, then lift out and slice thickly.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then stir in the garlic and caraway seeds and cook for 1 minute.
- 3
Add the chopped tomatoes and 150ml water, return the sliced merguez and the chickpeas, and simmer for 10 minutes.
- 4
Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 5
Pile the couscous onto plates, spoon over the merguez and chickpeas, and scatter with the coriander.
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