How to prepare couscous with merguez and lamb chops recipe

Cooking time 20 min

Couscous with merguez and lamb chops

Serves 4


  • 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

  • kcal766
  • fat25.1 g
  • saturatesn/a
  • carbs90.2 g
  • sugarsn/a
  • fibren/a
  • protein39.3 g
  • saltn/a


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.


Wine Carignano del Sulcis DOC – Meno Buio
Mesa – Sardegna – Italy
Vinea Tempranillo Crianza – Bodegas Museum
D.O. Cicada – Spain

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