Moroccan Couscous: A deliciously easy recipe

Ingredients

2 tbsp olive oil

10 merguez sausages

2 tbsp butter or oil to taste

2 tbsp Moroccan ras-el-hanout spices or more, to taste and according to brand

3 cloves garlic, finely chopped

1 small onion, diced

3 cups chicken or vegetable stock, to taste

½ tsp. salt or more to taste

2 cups fine couscous semolina

Toppings of your choice: zucchini slices, cherry tomatoes, bell pepper strips, minced onion, cauliflower florets, chickpeas, tofu, shrimp, almonds, dried apricots, raisins...)

Preparation

• In the bowl of the Fondussimo, heat the oil to setting 5, then fry the merguez sausages on all sides for 5-6 minutes, until caramelized. Set aside.
• Add the butter. At heat setting 4, sauté ras-el-hanout, garlic and diced onion for a few minutes, then add 2 cups of stock and bring to the boil. Close the temperature control.
• Add couscous and mix well. Cover with lid for 5 to 10 minutes.
• Add a cup of broth and arrange all selected toppings on top of the couscous.
• Replace the lid and cook for 25 to 35 minutes on setting 2, until the vegetables are al dente.
• To keep the couscous in reheat mode, place on setting 1 for a maximum of 30 minutes.

If desired, serve with fresh mint or chopped fresh parsley, hot sauce, labneh or plain Greek yogurt and pita bread!

A few tips

• The flavors in this recipe rely heavily on ras-el-hanout, a fragrant Middle Eastern spice blend found in Moroccan cuisine. There is no single recipe, but the various blends sold online and in specialized spice shops are always delicious! Here's one from a Quebec company! https://www.laroutedesindes.ca/fr/produits/melange-depices/raz-el-hanout-rouge-fort-couscous-n118/
• The topping suggestions above all have one thing in common: they don't require much cooking. Want to add some chicken to your couscous? Brown it in the Fondussimo bowl in step 1.