Sausages / Entrées

Moroccan Merguez and Vegetable Tagine

with Merguez Sausage - Lamb Sausage with Spices

6 Servings


1 Lb Merguez Sausage

2 Onions, sliced

1 Fennel bulb, halved and sliced

1 Lemon, quartered 

1/2 lb. Carrots,peeled, cut into fourths, then sliced lengthwise

1 small Butternut squash, peeled and chopped

3 cloves Garlic, chopped

1 cup green Olives, pitted

1/2 lb. Zucchini, cut into fourths, then sliced lengthwise

1 cup Cilantro, finely chopped

1 cup cooked Chickpeas

1/2 cup Golden raisins

1/2 cup dried Apricots, roughly chopped

2 tsp. Cinnamon powder

1 tsp. ground Coriander

2 tsp. Paprika

1 tsp. Turmeric

3 tsp. Cumin

3 cups Chicken stock

1/4 cup Olive oil

1 tbsp. Flour

10 oz. Box couscous


Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin.

Add the lemon, onion, fennel, garlic and green olives, and cook until softened (about 15 min.) Taste for salt

Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside

Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble (about 5 min.)

Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through

For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue

Garnish with cilantro and serve with couscous.

Credit: Laila Gohar, Food Republic