200°C · 15-30 minAllergens
Gluten
Lactose
Noten
SulfietMoroccan Ratatouille with Merguez
I love cooking from the Moroccan cuisine, and here is the result: a fragrant ratatouille of stewed peppers, courgette, and roasted aubergine with sweet tomatoes. Spicy lamb merguez sausages, which we first seared on the hot grill, are mixed in. On the side, I prepare a couscous, rich in flavour from fresh herbs, olives, raisins, and preserved lemon. My refreshing sumac yoghurt dip pairs perfectly with this!
Merguez lamb sausage (lamb meat, paprika powder, garlic, chilli powder, salt and pepper), tomatoes, aubergine, courgette, red pepper, red onion, garlic, fresh dill, mint and parsley, preserved lemon, kalamata olives, baharat spices (including cloves, nutmeg, cardamom, allspice, cinnamon, oregano), chilli powder, cumin seeds, ras el hanout (including turmeric, coriander seeds, bay leaf, sage, thyme, saffron), sumac, flaked almonds, raisins, yoghurt, couscous, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, noten, sulfiet.
Microwave
Heat the ratatouille (with the merguez sausages in it) and the couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the ratatouille (with the merguez sausages in it) and the couscous covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the yoghurt dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.