Grilled Merguez With Herbed Couscous Recipes

Steps:

• Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
• Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
• When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
• Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
• Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
• Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
• Heat the butter in a lidded medium saucepan over medium-high heat.
• Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
• Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.

Steps:

• Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
• Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
• Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
• Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
• Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
• When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
• To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.

Steps:

• Heat the oil in a pan. Squeeze the sausagemeat from the skins and shape into 8 meatballs. Add them to the pan and sizzle on a medium-high heat for 5-10 mins, rolling around the pan, until they are cooked. Set aside.
• Drain the fat from the pan, leaving 1 tbsp behind. Reduce the heat and add the lemon, onion, chilli and pepper. Stir for 5 mins. Add the ras el hanout and stir for 1 min more.
• Add the tomatoes and 300ml water, and crumble in the stock cube. Return the meatballs to the pan and simmer, covered with a lid, for 10-15 mins, until the sauce is rich and the veg are tender. Season and stir in the coriander. Transfer to 2 microwavable containers with tight-fitting lids, and chill until you're ready to eat. Weigh 50g couscous into 2 sandwich bags to take to work too.
• When you're ready to eat, add the couscous to the cold sauce. Stir well and microwave for 3 mins, until the couscous is cooked through.

Steps:

• Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
• Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
• Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
• Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
• When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
• When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
• Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.