Moroccan Couscous: A deliciously easy recipe

• In the Fondussimo pot, heat the oil on setting 5 then brown the merguez on all sides for 5-6 minutes, until they are caramelized. Set aside.
• Add the butter. On setting 4, brown the ras-el-hanout, garlic and diced onion for a few minutes, then add 2 cups of broth and bring to a boil. Turn off the temperature controller.
• Add the couscous and mix well. Cover with the lid for 5 to 10 minutes.
• Add a cup of broth and arrange all the selected ingredients on 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 warm, set to 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!