Merguez with Vegetables

Name: Merguez with Vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 10 Merguez Sausages; 2 tbsp Olive Oil; 1 large Onion, sliced; 3 cloves of Garlic, sliced; 3 Carrots, peeled and cut into large pieces; 2 Zucchinis, cut into large pieces; 2 small Turnips, peeled and quartered; 2 Potatoes, peeled and cut into chunks; 1 wedge of Green Cabbage, about 200 g, cut into large pieces; 2 Tomatoes, grated (or 2 tbsp tomato paste); 1 can (15 oz) of Chickpeas, 400 g, drained and rinsed; 1.2 l Water, or light vegetable/chicken broth; 2 tsp Ras El Hanout; 1 tsp Ground Cumin; 1 tsp Sweet Paprika; 1/2 tsp Turmeric; 1/2 tsp Ground Coriander, optional but common; 1 1/2 tsp Salt, to taste; 1/2 tsp Pepper (Black); 1 tbsp Harissa, plus more to serve; 1 handful of Cilantro, fresh, chopped; 1 handful of Flat-Leaf Parsley, fresh, chopped; 400g Medium-Grain Couscous; 450ml Water, hot, salted (or hot broth); 2 tbsp Olive Oil, or 30 g butter; Some Harissa, extra, to serve; Some Lemon, wedges, optional

This hearty North African–inspired dish pairs spicy, garlicky merguez with a stewy mix of vegetables and chickpeas, simmered in warming spices and served over fluffy couscous. Bright herbs and a squeeze of lemon lift the rustic flavors, while a touch of harissa gives just the right amount of heat. It’s a comforting, one-pot meal that’s perfect for sharing.

This hearty North African–inspired dish pairs spicy, garlicky merguez with a stewy mix of vegetables and chickpeas, simmered in wa... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

55 min

Price

7,74 €

Calories

1960 kcal

meal prep

one pot

high protein

low carb

Method

Prep the vegetables

Wash the Cilantro and Flat-Leaf Parsley, then chop them and set them aside. Peel and slice the Onion and Garlic, peel and cut the Carrots and Zucchini into large pieces, quarter the Turnip, and cut the Potatoes into chunks. Cut the Green Cabbage into big pieces, grate the Tomato, and drain and rinse the Chickpeas.

Cook the base

Heat the Olive Oil in a large pot over medium heat. Add the Onion and Garlic with the Ras El Hanout, Ground Cumin, Sweet Paprika, Turmeric, Ground Coriander, Salt, Black Pepper, and Harissa. Stir constantly for 2 minutes until the spices smell fragrant and the onion begins to soften.

Simmer the stew

Add the Carrots, Turnip, Potatoes, and Green Cabbage, then stir in the Tomato, Chickpeas, and Water. Bring everything to a boil, then lower to a gentle simmer, cover the pot with the lid slightly ajar, and cook for 15 minutes. Add the Zucchini and simmer for 10 minutes more, until the vegetables are tender but still hold their shape. Stir in the chopped herbs at the end and taste for seasoning.

Brown the merguez

While the stew simmers, heat a dry skillet over medium heat. Cook the Merguez Sausage in batches if needed, turning them every few minutes, for 4 minutes per side, until browned all over and cooked through. Let them rest on a plate while you finish the rest.

Make the couscous

Put the Medium-Grain Couscous in a large bowl. Pour over the hot salted Water and stir in the Olive Oil, then cover the bowl tightly and let it stand for 5 minutes. Fluff with a fork until the grains are light and separate.

Assemble and serve

Spoon the couscous onto a platter or into shallow bowls. Ladle the vegetable stew over the top, nestle the merguez alongside, and finish with extra harissa and Lemon wedges on the side. Serve right away while everything is hot.