Summer Couscous
Summer Couscous
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Summer Couscous

25 MIN
20 MIN
With the cooked grain prepped at home, all that’s left to do for our summery take on Moroccan couscous is barbecue the merguez and a papillote of veggies on the side, then throw the feast together with a handful of fresh herbs.



Vegetables and Merguez Sausage




  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.


  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.


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.


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

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