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Merguez with side salads
Estelle Galeyn
INGREDIENTS
- Merguez sausage
- Couscous
- Green beans
- Carrots
- Feta cheese
- Chicken stock
- Cumin
- Paprika powder
- Almond flakes
- Tahini paste
- Lime
- Honey
- Salt & pepper
- Olive oil
RECIPE
- Preheat the oven to 180°C
- Peel the carrots and cut them in two. Season them with salt, pepper, cumin, paprika powder and chili flakes
- Bring a pot of salted water to a boil and cook the green beans. Drain them and let them cool
- Cook the couscous. Use chicken stock instead of water. After it’s cooked add olive oil, salt, pepper, paprika powder and cumin to taste
- Cook the merguez sausages in a pan with olive oil
- Mix the tahini paste with some lime, honey, salt and pepper m. Drizzle it on top of the green beans and add the almond flakes
- Mix the cooked carrots with the couscous. Add some feta on top and some olive oil
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