Merguez with Vegetables

Heat a large heavy-bottomed pot over medium-high heat and add a splash of Olive Oil. Brown the Merguez Sausage on all sides until nicely caramelized, about 5–7 minutes; transfer the sausages to a plate and set aside.

Reduce heat to medium, add another drizzle of Olive Oil if needed, then sauté the chopped Onion until translucent, about 5 minutes. Add minced Garlic and cook 30 seconds more until fragrant.

Stir in diced Carrot, Zucchini, Turnip, Potato and shredded Green Cabbage; cook for 4–5 minutes so the vegetables begin to soften and pick up the aromatics.

Add the spice mix: Ras El Hanout, Ground Cumin, Sweet Paprika, Turmeric, Ground Coriander, plus Salt and freshly ground Black Pepper. Stir well so the spices coat the vegetables and toast for a minute to bloom their flavors.

Pour in chopped Tomato, drained or rinsed Chickpeas, and enough Water to barely cover the vegetables. Nestle the browned sausages back into the pot, bring to a gentle simmer, then reduce heat and cook, covered, for 25–35 minutes until the root vegetables are tender.

While the stew simmers, prepare the couscous: bring the measured Water to a boil with a pinch of Salt and a little Olive Oil. Remove from heat, stir in the Medium-Grain Couscous, cover and let stand 5–10 minutes, then fluff with a fork. For a spicy kick, stir a spoonful of Harissa into the couscous to taste.

Taste the stew and adjust seasoning, adding more Salt or Black Pepper as needed. If you like extra heat, swirl in additional Harissa to taste and simmer 2–3 minutes to meld the flavors.

Finish by stirring in chopped Cilantro and Flat-Leaf Parsley for freshness. Squeeze a little Lemon juice over the stew and couscous just before serving to brighten the dish.

Serve the merguez and vegetables over the fluffy couscous, garnish with more herbs and an extra dollop of harissa or a drizzle of olive oil if desired. Enjoy warm.