Cooking time 20 min
- 4 merguez
- 4 ribs of lamb
- 800 g of vegetables for couscous (frozen)
- 0.5 plant of fresh coriander
- 1 tablespoon butter
- 400 g couscous (wheat semolina)
- 400 g crushed tomatoes (can)
- 1 tablespoon coffee of harissa
- 2 dl of meat broth (1 cube dissolved in 2 dl of very hot water)
- 3 tablespoon olive oil
- 1 tablespoon cinnamon
- 1 tablespoon paprika
- salt and pepper
Nutrition: per serving
- fat25.1 g
- carbs90.2 g
- protein39.3 g
How to prepare couscous with merguez and lamb chops recipe
Find out everything you need to know about couscous with merguez and lamb chops recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
nCeil the coriander.
1 Heat 2 tbsp. olive oil in a large saucepan and sauté the frozen couscous vegetables for 5 minutes. Sprinkle with meat broth and spice with cinnamon, paprika and harissa, salt and pepper.
2 Add the crushed tomatoes and simmer for 6 minutes over low heat and covered. Stir from time to time. In the meantime, pour the semolina into a salad bowl and moisten it with 6 dl of very hot water. Let it swell for 7 minutes, then peel it with a fork and add the butter.
4 Heat 1 tbsp. olive oil in a frying pan and cook lamb chops ± 2 min on each side and merguez ± 5 min on each side.
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