Merguez with Sumac & Cumin Scented CouscousFebruary 25, 2014
Bring the tastes of colourful Morocco into your kitchen with this delicious number!
Ingredients for two people
|1 bag||HF sumac & cumin couscous mix|
|1/2||mint bunch, roughly chopped|
|1/2||red onion, finely diced|
|3 tbs||olive oil|
|1 tbs||hot chilli sauce (optional)|
For the couscous
Place the sumac & cumin scented couscous into a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap. Leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork. Add in the fresh mint and red onion, then dress with the olive oil and lemon juice, toss to combine.
For the merguez
Heat some oil in a pan over medium-high heat. Add the merguez sausages and cook for 5-7 minutes turning regularly or until cooked through.
Serve your delicious merguez sausages with a side of the scented couscous and a spoonful of your favourite chilli sauce, if you desire.
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