Vegetable and Merguez Couscous with Harissa
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Ingredients
- 8 merguez sausages
- 1 onion, sliced
- 1 red pepper, sliced
- 1 courgette, sliced
- 2 carrots, sliced
- 400 g chickpeas, drained and rinsed
- 2 tbsp harissa paste
- 400 g chopped tomatoes
- 300 g couscous
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 873 kcal
- Protein
- 37.7 g
- Carbohydrate
- 84.3 g
- of which sugars
- 11.9 g
- Fat
- 38.9 g
- of which saturates
- 14.2 g
- Fibre
- 14.7 g
- Salt
- 3.04 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 large pan and brown the merguez sausages all over, then lift out and slice thickly.
- 2
Cook the onion, red pepper and carrots in the same pan for 7-8 minutes, then stir in the harissa paste and cook for 1 minute.
- 3
Add the chopped tomatoes and 200ml water, cover and simmer for 12 minutes, then add the courgette, chickpeas and sliced merguez and simmer for a further 8 minutes until the sausages are sizzling hot and the vegetables are tender.
- 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 and spoon over the merguez and vegetables.
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