One-Pot Couscous with Merguez Meatballs
Making couscous for chilly autumn evenings is a great habit. And what about revisiting it for dining on the terrace? Tender merguez meatballs and nicely roasted veggies are so fragrant…
Instructions
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1
On a work surface, divide the meat of each sausage into 4 pieces and shape into balls with your hands.
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2
In a large non-stick skillet over medium-high heat, brown the meatballs in the oil for 8 minutes or until nicely browned on all sides. Add the zucchini and bell pepper. Cook for another 5 minutes. Add the garlic and spices. Cook for 1 minute while stirring. Season with salt and pepper.
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3
Add the broth and raisins to the skillet. Bring to a boil. Simmer for 3 minutes. Add the couscous and mix well. Remove from the heat. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Adjust the seasoning.
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4
Top the couscous with the cherry tomatoes, mint leaves and lemon wedges. Serve immediately.
Making couscous for chilly autumn evenings is a great habit. And what about revisiting it for dining on the terrace? Tender merguez meatballs and nicely roasted veggies are so fragrant in this cumin-flavoured couscous. Tomatoes, lemon and mint bring the final touches to this one-pot meal that’s just fresh enough to stretch summer as much as possible!
