Summer Couscous
Summer Couscous
Open in full-screen mode

Summer Couscous

Preparation
25 MIN
Cooking
20 MIN
Servings
4
Share

Ingredients

Couscous

Vegetables and Merguez Sausage

Garnish

Preparation

Couscous

  1. In a small pot, bring the broth, raisins, harissa and couscous seasoning to a boil. Remove from the heat and stir in the couscous. Cover and let rest for 5 minutes. Fluff with a fork and transfer to a large bowl. Cover and set aside.

Vegetables and Merguez Sausage

  1. Preheat the grill, setting the burners to high.
  2. In the centre of a large sheet of aluminum foil, place the vegetables, broth and couscous seasoning. Season with salt and pepper. Close and tightly seal the papillote.
  3. Place the papillote on the grill, close the lid and cook for 15 minutes or until the vegetables are tender. Meanwhile, grill the sausages for about 5 minutes, turning them several times, or until cooked through.

Garnish

  1. In a bowl, combine all the ingredients. Season with salt and pepper.
  2. Open the papillote. Add the vegetables and their cooking juices to the couscous and combine. Add the garnish and serve with the sausages.

Note

Couscous seasoning, or ras-el-hanout, is a spice mix that usually contains coriander, cumin, black pepper, cardamom, cinnamon, turmeric, nutmeg, ginger, clove and cayenne pepper.

Comment

  1. Best couscous ever. Also good with fregola (sometimes known as Israeli couscous).

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum