200°C · 15-25 minAllergens
Gluten
Sesamzaad
Sulfiet
MosterdMoroccan Sausages with Couscous
Merguez sausages originate from North African cuisine and are mildly spicy, flavourful lamb sausages (better living 2 stars). They are specially made for us by our butcher. I serve them with a warm couscous salad packed with beautifully coloured roasted vegetables, dressed with preserved lemon and vadouvan. Accompanied by homemade hummus.
Moroccan Sausages with Couscous
Merguez lamb sausage (lamb meat, paprika powder, garlic, chili powder, salt and pepper), carrot, cauliflower, cherry tomato, cucumber, peas, green beans, spinach, garlic, lemon, fresh chives, dill, parsley, preserved lemon, chickpeas, cumin seeds, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), couscous, tahini (sesame paste), baking soda, honey, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, sesamzaad, sulfiet.
Microwave
Heat the sausages with the couscous and vegetables loosely covered for 3-4 minutes (1 person), up to 5-6 minutes (2 or more persons), until the couscous is warm. Serve with the hummus (cold).
Oven — 200°C, 15-25 minMarleen's choice
Preheat the sausages with the couscous and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25 minutes (2 or more persons) until the couscous is warm. Serve with the hummus (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.