Couscous and merguez sausages

Couscous and merguez sausages
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:52 Total Time


Add all
  • 4

    merguez sausages

  • 4 cups
    (1 L)

    chicken broth

  • 1 lb
    (454 g)

    fine wheat granule (couscous)

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1

    onion, chopped

  • 2

    garlic cloves, finely chopped

  • 3

    tomatoes with seeds removed, diced

  • 2

    carrots thinly sliced

  • 2 tsp.
    (10 mL)

    couscous seasoning

  • 1

    green pepper, cubed


Cook sausages in a skillet. Slice and set aside.

In the meantime, bring 3 cups (750 mL) of chicken broth to a boil in a saucepan.

Remove from heat, add couscous, and allow it to swell for 2 minutes.

Cook over low heat for 3-5 minutes while stirring.

Mix couscous well and separate with a fork; set aside.

In another pan, heat oil and brown onion and garlic.

Add tomatoes, carrots and seasoning and cook for 5 min.

Add green pepper and the rest of the chicken broth; continue cooking for 5 min.

Add slices of sausages and couscous; mix well.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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