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4 Serves
117 Mins
Prepare the vegetables by finely dicing the onion and peeling the garlic cloves.
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
498 mg / 4,700 mgSodium
1231 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
96 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the merguez sausages to the pot and brown them thoroughly on all sides until they release their spiced oils.
Stir in the diced onion and garlic, sautéing until the onion becomes translucent and fragrant.
Add the couscous to the pot, stirring to coat the grains in the rendered fat and spices, then pour in enough hot water to cover the mixture.
Cover the pot and let the couscous steam over low heat until the liquid is absorbed and the grains are tender.
Season the dish with salt and black pepper to taste, fluffing the couscous with a fork before serving.
12
g31
g10
g
Chinese