Couscous and Merguez Sausages

20 Reviews
95% would make this recipe again

Merguez is a red, spicy sausage, originally from North Africa. It is made with lamb and/or beef, and flavoured with a wide range of spices and a hot chili paste that gives it a red colour. It is traditionally grilled and served with a vegetable couscous.

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Preparation : 15 min Cooking : 35 min
680 calories/serving


1 clove garlic, pressed
1 yellow or red sweet peppers, cut into 2 cm squares 200 g
3 zucchini, dice into 2 cm cubes 380 g
2 carrots, diced into 2 cm cubes 200 g
1 turnips, diced into 2 cm cubes 170 g
1 1/2 tbsp olive oil 23 mL
1 tsp couscous spice (ras-el-hanout) 3 g
1/2 dried chili peppers, minced 0.2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/3 cup canned tomatoes (diced) 340 g
1 cup water 250 mL
1 1/2 cup chickpeas/garbanzo beans (canned), drained and rinsed 375 mL
8 merguez sausage 360 g
1 1/4 cup couscous, whole wheat 200 g


  1. Prepare the vegetables: press the garlic and cut all the vegetables into 2 cm pieces. Heat the oil in a saucepan over medium heat. Add the garlic and sauté 1 min, paying attention not to let it burn. Add the ras-el-hanout and the chili pepper. Cook the spices 1 min with stirring.
  2. Add the vegetables, salt and pepper, then sauté 5 min. Add the tomatoes, cover and cook until all vegetables are cooked al dente, about 20 min. Add the water and chickpeas. Adjust the seasoning, then cook 5 min. Set aside.
  3. Meanwhile, put the sausages on a medium-hot grill and cook until they are brown and crisp, about 7 min. Alternatively, sauté the sausages in a thick-bottom pan.
  4. When ready to serve, cook the couscous. Serve the sausages with the vegetables and couscous.


The vegetables may be cooked a few days in advance. The sausages and couscous may be cooked just before serving.

Nutrition Facts Table

per 1 serving (600 g)


% Daily Value




31 g

47 %

Saturated 9.7 g
+ Trans 1.1 g

54 %


60 mg


870 mg

36 %


75 g

25 %


12 g

48 %


8 g

Net Carbs

63 g


28 g

Vitamin A

98 %

Vitamin C

133 %


11 %


34 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Copper, Vitamin B1, Vitamin K
Source of  :
Calcium, Vitamin D
Low  :
Calories, Cholesterol, Saturated Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 2
Meat and Alternatives 2 ½
Fats 5

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20 Reviews (19 with rating only) 95% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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september 16, 2012 | I would make this recipe again

Simple and very tasty. My guests said it was better than in a restaurant.

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