• olive oil
  • 8 merguez sausages
  • 1 red onion, halved and thinly sliced
  • 1 red pepper, cut into chunks
  • 2 small courgettes, halved lengthways and sliced
  • 2 tomatoes, roughly chopped
  • chicken stock
  • 2 tbsp harissa paste
  • 200g  couscous
  • a handful of leaves parsley or coriander


  • STEP 1

    Heat a little oil in a large frying pan and cook the sausages until they are golden brown all over. Scoop out of the pan, then add the onion and pepper, and fry until they are soft and translucent.

  • STEP 2

    Add the courgette and tomato, and cook for a few minutes, then add 300ml chicken stock and the harissa paste. Slice the sausages into chunks on the diagonal, and add them back to the pan. Season, and simmer everything for 10 minutes.

  • STEP 3

    Meanwhile, put the couscous in a bowl and pour over enough chicken stock to come 1cm above the couscous. Cover with clingfilm and leave for 10 minutes.

  • STEP 4

    Serve the couscous in bowls with the merguez stew and scatter with herbs.


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