2 cups golden couscous
2 eggplants, cubed
2 zucchini, cubed
2 tablespoons ras el hanout
1 12-oz jar piquillo peppers, drained and chopped
10 oz lamb merguez sausages (I used these)
1/2 tablespoon fresh thyme leaves
freshly ground black pepper
Preheat oven to 375. Line a large baking sheet (or two if needed) with foil. Arrange the zucchini and eggplant in a single layer on the sheet(s). Drizzle with canola oil, the sprinkle with salt, pepper, and ras el hanout. Roast for 30 minutes or until soft.
Meanwhile, pan saute the sausages until fully cooked.
Prepare couscous according to package instructions (I used this couscous and 2 1/2 cups chicken stock). Place in a large bowl, toss with vegetables, thyme, and peppers. Divide into bowls, top with sausage.
I almost didn’t post this but it was so tasty and easy, I thought I would. I love merguez sausage but I never know what to do with them at home. Perhaps I’m not the only one?
Part of the beauty of sausage is that it is so quick to cook so I designed the rest of the meal to be done in 30 minutes or less too. The peppers are a little spicier than regular jarred peppers and add a ton of flavor. The ras el hanout ties the vegetables to the sausage flavor-wise and brings the whole dish together. Perfect for a weeknight when you are short on time.
The leftovers reheat well in a skillet as well.