One-Pot Merguez Meatball Couscous – Perfect Summer Dish
Par Amelia Feuss.
Discover the delightful One-Pot Merguez Meatball Couscous, featuring tender meatballs and roasted veggies infused with cumin flavors in just 25 minutes.
Préparation:
25 min
Cuisson:
25 min
Total:
50 min
Portions:
4 servings
Cuisine:
Mediterranean
#one-pot meals
#couscous
#Mediterranean
#summer recipes
Welcome to the vibrant world of Mediterranean flavors with this delightful One-Pot Merguez Meatball Couscous recipe. As summer rolls in, there’s nothing more satisfying than an easy summer dish that brings together the bold spices of merguez sausage and the light, fluffy texture of couscous. This dish not only showcases a perfect marriage of flavors but also minimizes cleanup—it’s cooked entirely in one pot! Whether you’re hosting a gathering or enjoying a quiet dinner at home, this meatball recipe guarantees to impress with its aroma and taste. Let’s dive into the fresh ingredients and simple steps that make this dish a standout for the season.
Ingrédients
- 450g (1 lb) merguez sausages, casing removed
- 30ml (2 tablespoons) olive oil
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 2 cloves garlic, finely chopped
- 2.5ml (1/2 teaspoon) ground cumin
- 1ml (1/4 teaspoon) turmeric
- 375ml (1 1/2 cups) chicken broth
- 30ml (2 tablespoons) raisins
- 300g (1 1/2 cups) couscous
- 140g (1 cup) cherry tomatoes, halved
- 30ml (2 tablespoons) torn mint leaves
- Lemon wedges, for serving
À propos des ingrédients
About These Ingredients To achieve the perfect One-Pot Merguez Meatball Couscous, start with quality merguez sausages. These spicy North African sausages are the heart of this dish, offering rich flavor and a unique kick. When selecting vegetables, I recommend using fresh, colorful zucchini and red bell pepper to brighten up the dish. The addition of chicken broth not only provides moisture but also enhances the overall taste with deeper savory notes. Don’t forget to incorporate torn mint leaves; they add a refreshing finish to the meal. This couscous recipe is adaptable, so feel free to swap in whatever seasonal veggies you have on hand—it’s all about flexibility and freshness for a delightful summer experience!
Instructions
- On a clean surface, divide the sausage meat into 4 portions and roll into meatballs using your hands.
- In a large non-stick skillet over medium-high heat, brown the meatballs in oil for 8 minutes or until they are golden on all sides. Add the zucchini and bell pepper and continue cooking for an additional 5 minutes. Stir in the garlic and spices, cooking for 1 minute while stirring. Season with salt and pepper.
- Pour in the broth and add the raisins. Bring to a boil and let simmer for 3 minutes. Stir in the couscous and mix well. Remove from the heat, cover and let rest for 5 minutes. Fluff the couscous with a fork and adjust seasoning to taste.
- Top the couscous with the cherry tomatoes, mint leaves, and lemon wedges. Serve immediately.
Conseils de cuisson
Cooking Tips For an unforgettable One-Pot Merguez Meatball Couscous, precision in cooking timing is key. When browning the meatballs, make sure they are golden on all sides—they will continue to cook through when simmering with the vegetables and broth. Stirring in the garlic and spices toward the end of the meatball cooking time is crucial as this will infuse the base with flavor. After adding the couscous and broth, I find covering the pot is essential; it helps the couscous absorb the liquid perfectly, turning it fluffy and light after resting. Lastly, remember to fluff the couscous gently, as this helps maintain its wonderful texture, giving it a pillowy consistency to perfectly complement the robust meatballs.
Conseils de chef
- 💡 Consider adding chickpeas or white beans to your couscous recipe for an extra protein boost and a heartier dish.
- 💡 If you want to enhance the flavor, try adding a squeeze of orange juice or some zest along with the lemon when serving.
- 💡 This easy summer dish is fantastic for meal prep. Cook it in advance and store in the fridge; it lasts well for up to three days and flavors deepen over time.
- 💡 For a vegetarian version, substitute the merguez with grilled vegetables and use vegetable broth to keep it aligned with the original flavor profile.
- 💡 Experiment with different herbs like cilantro or parsley if you prefer something other than mint—they can add their unique twist to the dish.
- 💡 When storing leftovers, let the couscous cool completely before placing it in an airtight container to maintain its texture.
- 💡 If you're looking for a little extra warmth in your dish, consider adding a pinch of cayenne pepper or chili flakes when cooking the garlic.
- 💡 Serve with a side of yogurt or tzatziki for a cooling balance to the spicy flavors of the meatballs.
Questions fréquentes
How do I make one-pot merguez meatball couscous?
To make this dish, brown the sausage meatballs in olive oil, add vegetables, garlic, and spices, then stir in broth and couscous. Let it simmer, fluff, and serve with fresh toppings.
Can I use a different type of sausage instead of merguez?
Yes, you can substitute with other types of sausage, like Italian or chicken sausage, but the flavor profile will change.
How do I store leftover couscous?
Allow the couscous to cool to room temperature. Then, store it in sealed containers and refrigerate for up to three days.
Is this recipe suitable for meal prep?
Absolutely! It keeps well in the fridge and reheats easily while maintaining the flavors, making it an ideal meal prep choice.
Can I make this dish spicy?
If you enjoy a spicy kick, add crushed red pepper flakes along with the spices or substitute half the merguez with a hot sausage.
What can I serve alongside this couscous dish?
Pair it with a simple salad or serve with warm pita bread for a complete Mediterranean feast.
