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Recipe

Moroccan style Spiced Lamb Sausages with Couscous

Cook time
20 min
Serves
2, 3 or 4
Steps
5
Moroccan style Spiced Lamb Sausages with Couscous

Ingredients

Sausage

  • Merguez Lamb SausagesFrom the counter320 g
  • Red pepper1
  • Ginger garlic paste10 g
  • Smoked paprika powder2 g
  • Coriander cumin powder4 g
  • Balsamic vinegar15 ml
  • Pomegranate molasses20 g
  • Water100 ml

Couscous

  • Water300 ml
  • Couscous150 g
  • Vegetable stock cube1
  • Lemon1
  • Fresh coriander15 g

To serve

  • Pomegranate kernels125 g

Method

  1. Steam couscous

    • Boil the measured water in a kettle.
    • To a large bowl, add the couscous and 0.5 stock cube (reserve remaining for the sauce).
    • Add the boiled measured water.
    • Stir to dissolve the stock cube.
    • Cover with a plate or clingfilm.
    • Leave to steam for 10 min.

  2. Fry sausages

    • Meanwhile, heat a large non-stick pan over medium-high heat with a drizzle of oil.
    • Fry the sausages for 2-3 min on either side until golden and nearly cooked through.

  3. Make sauce

    • Meanwhile, deseed and chop the peppers into strips.
    • Add the peppers to the pan.
    • Cook for 2-3 mins until slightly softened.
    • Add the ginger garlic paste, smoked paprika, coriander cumin, balsamic vinegar, pomegranate molasses, measured water and remaining stock cube.
    • Stir well and simmer for 2-3 mins until sticky.

  4. Finish couscous

    • Zest, then cut the lemon into wedges.
    • Pick and roughly chop the coriander, reserving some leaves for garnish.
    • Fluff the couscous with a fork.
    • Stir in the chopped coriander, a squeeze of lemon juice, pinch of zest and a drizzle of olive oil.

  5. Serve

    • Plate up the Merguez Lamb Sausages with Couscous.
    • Garnish with reserved coriander leaves and pomegranate kernels.