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Spicy merguez & couscous pot

Spicy merguez & couscous pot

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Pack up this spicy sausage stew as part of a hearty lunch - simply heat in the microwave for a filling midday meal

Nutrition: per serving


  • drizzle of olive oil
  • 4 merguez sausages (about 250g/9oz)
  • ½ preserved lemon , peel only, chopped
  • 1 red onion , chopped
  • 1 fat red chilli , deseeded and finely chopped
  • 1 red pepper , deseeded and chopped
  • 1 tbsp ras el hanout
  • 400g can chopped tomatoes with olives
  • 1 chicken stock cube
  • handful of coriander , finely chopped
  • 100g couscous


  • STEP 1

    Heat the oil in a pan. Squeeze the sausagemeat from the skins and shape into 8 meatballs. Add them to the pan and sizzle on a medium-high heat for 5-10 mins, rolling around the pan, until they are cooked. Set aside.

  • STEP 2

    Drain the fat from the pan, leaving 1 tbsp behind. Reduce the heat and add the lemon, onion, chilli and pepper. Stir for 5 mins. Add the ras el hanout and stir for 1 min more.

  • STEP 3

    Add the tomatoes and 300ml water, and crumble in the stock cube. Return the meatballs to the pan and simmer, covered with a lid, for 10-15 mins, until the sauce is rich and the veg are tender. Season and stir in the coriander. Transfer to 2 microwavable containers with tight-fitting lids, and chill until you’re ready to eat. Weigh 50g couscous into 2 sandwich bags to take to work too.

  • STEP 4

    When you’re ready to eat, add the couscous to the cold sauce. Stir well and microwave for 3 mins, until the couscous is cooked through.

Goes well with

Recipe from Good Food magazine, September 2015

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A star rating of 4.3 out of 5.3 ratings

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