Sharing Couscous with Merguez and Orange
Ingredients
-
10 merguez sausages
-
2 dl olive oil
-
750g Pearl Couscous
-
2 L vegetable stock
-
5 oranges, segmented à vif
-
50 Granoliva Sweet peppers witch cream cheese
-
40 Granoliva Marinated artichoke hearts
-
300g Granoliva Geen olives
-
3 banana shallots, finely sliced
-
Orange zest and fresh coriander
-
2 dl orange juice
-
600g Granoliva Sweet pepper cream cheese tapenade
Preparation
- Sear the merguez sausages in a hot cast-iron pan with olive oil. After 1 minute, turn them over and sear the other side.
- Cover and cook through over low heat.
- Pour the boiling vegetable stock over the pearl couscous, cover, and simmer gently for 10 minutes.
- Fluff the couscous with a fork.
- Prepare the garnishes.
- Arrange the couscous in a large serving dish and top with the merguez, orange segments, and the remaining garnishes: olives, sweet peppers, and artichokes.
- Serve with the orange sauce.
Related products
Sweet pepper cream cheese tapenade
800g
Fresh cream cheese tapenade with the spicy, sweet touch of sweet peppers from South Africa
Sweet peppers with cream cheese
700g
Sweet peppers from South Africa filled with delicious fresh cream cheese
Marinated artichoke hearts
1kg
Artichoke hearts marinated in Provencal seasoning
Aperitif olive mix
400g
A colorful mix of Greek green pitted olives, Kalamon pitted olives, garlic, red pepper, herbs & spices
Related recipes
Bollywood couscous
A colourful and flavourful dish made with 4-grain couscous, enriched with a medley of vegetables such as cauliflower, red onion, and chickpeas - all seasoned with Indian curry paste, ginger, and a blend of spices. The whole dish is served with a creamy coconut milk sauce and finished with fresh coriander. A delicious, aromatic meal that transports you to another world!
Parelcouscous bowl orientaals
Geniet van een frisse en kleurrijke parelcouscous bowl met een Oosterse twist! Gecombineerd met gegrilde paprika, olijven, kidneybonen en veldsla, en op smaak gebracht met een aromatische dressing van olijfolie, koriander en Raz-el-Hanout. Perfect voor een gezonde en smaakvolle maaltijd vol texturen en exotische invloeden.
Fresh quinoa salad with artichoke and tomato
This fresh quinoa salad combines the rich flavours of artichoke hearts, juicy tomatoes, and nutritious quinoa. The dish is light, healthy, and perfect as a lunch or side dish.
Spelt risotto ai porcini
Spelt risotto ai porcini is a wholesome dish made with wholegrain spelt, gently braised shallots and garlic, deglazed with red wine. The spelt is slowly simmered in broth until al dente, then finished with Parmesan cheese, butter, and fresh parsley for a creamy texture. Serve with artichoke hearts and peas for a rich and satisfying meal.