- drizzle of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 merguez sausages (about 250g/9oz)
- ½ preserved lemon, peel only, chopped
- 1 red onion, chopped
- 1 fat red chilli, deseeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 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
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
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.
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.
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.
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.