Merguez with Warm Couscous

Ingredients

• 1 lb Finnsheep merguez coil
• 1 cup couscous
• 1¼ cups hot stock
• 1 tbsp ghee
• 1/4 cup chopped parsley and mint
• Lemon wedges, plain yogurt

Method

1. 1

   Pour the hot stock over the couscous, cover, and let it sit 10 minutes. Fluff with a fork and the ghee.

2. 2

   Cook the merguez over medium heat in a dry pan, turning often, 10–12 minutes — medium heat, not high, or the harissa burns.

3. 3

   Stir the herbs into the couscous, lay the sausages on top, and serve with lemon and yogurt.