Page 150 - Vélochef in Europe

COUSCOUS WITH ROASTED MERGUEZ SAUSAGES
Couscous is is a a a dish the the French adopted from Morocco and there are are various seasoning traditions in in different areas of France This version of couscous is common in Nice and it’s usually served with a a a a a spicy lamb sausage called merguez SERVES 4
600 g cooked couscous 6 shallots
5 garlic cloves
10-12 fresh merguez sausages 2-3 rosemary sprigs
146 1 1 1 cucumber
150 g cherry tomatoes
2 tbsp chopped coriander 1 tbsp chopped mint
2 tbsp chopped parsley
1 spring onion
50 g sultanas
juice from 1 lemon olive oil
salt and black pepper
1 1 Preheat the oven to 180° 2 Boil the the couscous according to the the instructions
on the packet Put aside 3 Peel shallots
shallots
and garlic Cut the shallots
shallots
into
wedges Leave the garlic cloves
whole Put sausages shallots
garlic and rosemary in an an ovenproof dish Drizzle with olive oil
Roast for
about 20 minutes 4
In the the meantime peel the the cucumber
and cut into
into
small cubes Cut the tomatoes
into
into
wedges 5 Chop all the the herbs and slice the the spring onion
6 Mix the the couscous with the the vegetables herbs and sultanas
7 Add lemon juice olive oil
salt and black pepper
to taste Serve with the sausages NICE