Lamb and merguez couscous

Lamb and merguez couscous
I’ve spent a long time in France with some Algerian friends, and every Friday, they would prepare couscous, but it was completely different from the one I used to eat in Morocco, it had merguez.
Merguez is a spicy sausage that’s typical of Algeria, it is very delicious and I’m sure that you are going to find this lamb and merguez couscous very flavorful.
Here are the ingredients you will need:
Ingredients
  • 2 pieces of lamb
  • 8 merguez
  • 1 can chickpeas
  • 1 small can of tomato puree
  • 1 red pepper
  • 6 turnips
  • 3 courgettes
  • 6-8 carrots
  • 1 small cabbage
  • Spices for couscous
  • Cumin
  • Coriander
  • Cayenne pepper
  • Fine grain couscous
  • Oil
Instructions
  1. Now, let’s prepare our lamb and merguez couscous:
  2. In a cooking pot, cook the sausages. Once browned, set aside.
  3. In the same pot, add the lamb that you need to season beforehand.
  4. Peel and cut the vegetables.
  5. In the gravy, meat juices, sauté the vegetables, first peppers and carrots, turnips, previously bleached cabbage, zucchini and chickpeas.
  6. Add tomato, then season with salt, pepper, cumin, coriander, spices for couscous, red pepper and cover with water.
  7. Reduce heat and simmer uncovered for about 1:30.
  8. To prepare the couscous, mix it with salt and oil to coat the grains so they do not stick.
  9. Pour boiling water to cover the seed and let rise. Once the grains are inflated, fluff with a fork.
  10. Finally
    When ready to serve, present the meat in a different dish.

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