Summer Couscous
With the cooked grain prepped at home, all that’s left to do for our summery take on Moroccan couscous is barbecue the merguez and a papillote of veggies on the side, then throw the feast together with a handful of fresh herbs.
Ingredients
- 1 ½ cups (375 ml) chicken broth
- ¼ cup (35 g) raisins
- 1 tbsp (15 ml) harissa
- ¼ tsp couscous seasoning (see note)
- 1 ½ cups (300 g) couscous
- ½ lb (225 g) small turnips, quartered
- ½ lb (225 g) small carrots, halved lengthwise
- ½ cup (70 g) cherry tomatoes
- ¼ cup (60 ml) chicken broth
- ¼ tsp couscous seasoning
- 1 lb (454 g) merguez sausages (about 8)
- ½ cup (70 g) cherry tomatoes, halved
- 2 tbsp mint, chopped
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
Instructions
- In a small pot, bring the broth, raisins, harissa and couscous seasoning to a boil. Remove from the heat and stir in the couscous. Cover and let rest for 5 minutes. Fluff with a fork and transfer to a large bowl. Cover and set aside.
With the cooked grain prepped at home, all that’s left to do for our summery take on Moroccan couscous is barbecue the merguez and a papillote of veggies on the side, then throw the feast together with a handful of fresh herbs.