Israeli Couscous with Merguez Sausages

I guess I am on a North African kick this week...

This is a simple yet delicious dish of Couscous and Merguez Sausages. The sausages already contain harissa, which lend a delicious spiciness to this dish. Israeli Couscous gives it a delicious texture. Moroccan preserved lemons are a fantastic side for this dish! 

Ingredients

Around 1 cup (8 cubes) Lamb stock or Rich Dark Chicken Stock

Israeli Couscous

Olive oil 

Merguez Sausages (around 4), cut

1 tablespoon butter

2 medium onions (white or yellow), thinly sliced

1 teaspoon harissa

1 teaspoon hot red chili pepper or tagine spice

1teaspoon cumin seeds, toasted and ground

1 teaspoon coriander seeds, toasted and ground

2 teaspoons black pepper

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

Moroccan Preserved Lemons (garnish)

Melt lamb or chicken stock if frozen. 

Heat a braising pan and add couscous. Continue to stir fry constantly on low until the couscous begins to tan. You don't want to burn the couscous, so be sure to stir often. 

When the couscous begins to tan, quickly add the lamb or chicken stock. Continue to stir, making sure the couscous does not stick to the bottom of the pan. You want just enough stock for the couscous to cook, but not to have any left over. I used 1 cup as an approximation--it will change depending on the sort of couscous you use, the ambient temperature and other variables. I would add a little stock, and see how it does--if it quickly absorbs into the couscous, then add more. The important thing is to stir constantly, so the couscous does not burn. 

In a braising pan, add a swig of olive oil, enough to thinly coat the pot. Add the Merguez sausages and continue to stir fry. As you cook the sausages, some of the harissa and other spices will bleed out onto the pan. this is good! 

As the sausages start to bleed, add the butter and let it melt. 

Once the butter melts, add the onions and stir fry them for a minute or so. 

Add the harissa tagine spice or chili pepper and  and stir to incorporate the spices into the onions. 

Transfer the cooked couscous to the braising pan. 

Add the cumin, coriander and black pepper and give it a good stir.  

Garnish with parsley, cilantro and Moroccan preserved lemons. 

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