Couscous matboukh bel merguez (couscous with dried merguez)

Method

1. 1

   Cut the merguez into thick slices and fry them in a pot with 2 tbsp of the oil over medium heat for about 5 minutes, until browned and releasing their fragrant red fat; lift out and set aside, leaving the fat in the pot.

2. 2

   Add the rest of the oil, the red onion and spring onion, garlic, green chillies, sweet pepper and dried red chillies, and stir for about 6 minutes until softened and fragrant; then add the tomato paste and harissa and stir for 2 minutes until the colour deepens.

3. 3

   Add the coriander, caraway, turmeric, salt and black pepper, then pour in the water and return the merguez to the pot; simmer the broth, covered, over low heat for about 25 minutes, until well flavoured and light in body.

4. 4

   Sprinkle the couscous with a little salted water and oil and rub it between your palms to separate the grains, then steam it in the couscoussier over the broth for about 20 minutes; spread it out, sprinkle with some of the broth and steam for another 15 minutes until swollen and the grains are separate.

5. 5

   Put the steamed couscous in a deep dish, moisten it with the merguez broth, then top with the merguez, preserved lemon and olives and serve hot; it is one of the best-loved couscous dishes on the Tunisian table.