Couscous with merguez sausages
Couscous is an easy alternative to pasta or potatoes. Provided you use the quick version it can be ready in less than 10 minutes. Eat the couscous whilst it is warm rather than hot - you then have hot sausages with the cooling couscous. Any left overs can be eaten as a salad.
300 g couscous
500 ml water or vegetable stock
1 onion, chopped
2 cloves of garlic, chopped
2 courgettes, thickly sliced
1 aubergine, cubed
Large tin of chickpeas (optional)
2 tablespoons parsley, chopped
2 tablespoons coriander, chopped
1/2 teaspoon paprika
Pinch of saffron soaked in an egg cup of hot water
1/2 teaspoon ground cinnamon
Olive oil
Tablespoon of butter
Salt and black pepper
Method
Sprinkle the aubergine and courgette with salt, leave in a colander to drain for 30 minutes. After 30 minutes, rinse and dry the vegetables
Soften the onion and garlic in olive oil, add the aubergine and courgettes, cook for around 10 minutes adding more oil if needed
Add the spices (including the water in which you soaked the saffron) and if you using them the chickpeas, heat gently for a few mniutes ad then turn heat off
Either grill or fry the sausages
Place the couscous in a large bowl, add boiling water or stock, mix well with a fork, cover and leave for 5 minutes
Add the vegetables and herbs to the couscous, mix and break up any lumps of couscous
Check the seasoning and drizzle with olive oil
Serve the couscous with the sausages
Suggested Sausages
Merguez or any spicy sausage