Merguez and chicken couscous from Josée di Stasio
Prep Time
Cooking Mode
450 g (1 lb.) lb. boneless chicken thighs
10 mL (2 tsp.) tsp. harissa
To taste salt and pepper
2 sweet red peppers (½-inch)
1 red onion (¼-inch)
30 mL (2 tbsp.) tbsp. olive oil
4 to 6 merguez sausages
500 mL (2 cups) cup water mixed with salt
500 mL (2 cups) cup chicken bouillon
30 mL (2 tbsp.) tbsp. butter or olive oil
375 mL (1 ½ cups) cup couscous
125 mL (½ cup) cup olive oil
60 mL (¼ cup) cup lemon zest
60 mL (¼ cup) cup fresh lemon juice
10 mL (2 tsp.) tsp. harissa
60 mL (¼ cup) cup chopped Italian parsley
80 mL (⅓ cup) cup raisins
2 mL (½ tsp.) tsp. salt
450 g (1 lb.) lb. boneless chicken thighs
10 mL (2 tsp.) tsp. harissa
To taste salt and pepper
2 sweet red peppers (½-inch)
1 red onion (¼-inch)
30 mL (2 tbsp.) tbsp. olive oil
4 to 6 merguez sausages
500 mL (2 cups) cup water mixed with salt
500 mL (2 cups) cup chicken bouillon
30 mL (2 tbsp.) tbsp. butter or olive oil
375 mL (1 ½ cups) cup couscous
125 mL (½ cup) cup olive oil
60 mL (¼ cup) cup lemon zest
60 mL (¼ cup) cup fresh lemon juice
10 mL (2 tsp.) tsp. harissa
60 mL (¼ cup) cup chopped Italian parsley
80 mL (⅓ cup) cup raisins
2 mL (½ tsp.) tsp. salt
Directions
1Preheat oven to 220°C (425°F).
2Cut chicken into 1-cm (½-inch) strips and add harissa. Season with salt and pepper, and stir well. Reserve .
3Toss peppers and onion with olive oil to coat. Season with salt, and place on a parchment paper−lined baking sheet. Bake in the oven for 10 minutes.
4In a bowl, mix all ingredients for vinaigrette. Reserve .
5Add reserved chicken and merguez sausages to vegetables, and continue cooking for 20 minutes.
6In the meantime, bring salted water or bouillon to a boil and add butter or olive oil. Remove from heat; add couscous and cover pan.
7Let sit 5 minutes. Flake couscous with a fork. Reserve .
8Serve meat and vegetable mixture on couscous, drizzled with a few spoonfuls of vinaigrette.
9Can be eaten hot or warm.
10Harissa, a condiment from North Africa, is a spicy paste made from hot red peppers combined with various spices. It is used in legume soups, stews, and meat and seafood marinades, or to add some heat to mayonnaise in a sandwich.
Tips
1
TIP: For a vegetarian version, omit meat, and add a tin of chick peas, rinsed and drained, to the grilled vegetables for the final three minutes of cooking. Serve on couscous with vinaigrette.
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Personal Note
Personal Note