Merguez and vegetable tagine

    40 min

    Ras el hanout is a Moroccan blend of spices often found in tagines, giving the dish an absolutely gorgeous flavour! It can be found in some large supermarkets or shops, or you can make your own (the blend contains cardamom, cinnamon, cloves, coriander, cumin, nutmeg, turmeric and ground black pepper). Merguez sausages can be found at some butchers or ordered online.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 aubergine, sliced
    • 1 courgette, sliced
    • 3 large tomatoes, chopped
    • 1 teaspoon ras el hanout spice mix
    • 8 merguez sausages

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a large frying pan over low heat; add onion and sauté for 5 minutes, until soft and transluscent.
    2. Add aubergine, courgette and tomatoes and cook for 10 minutes. Stir in ras el hanout and cook for another 10 minutes (veg should be soft and tender).
    3. Meanwhile, pierce a few small holes in the sausages with a knife and put sausages in a large nonstick frying pan over low heat. Cook for about 10 minutes, turning halfway through to brown on all sides. Place on kitchen paper to drain.
    4. Place sausages in the bottom of a deep serving dish and cover with vegetable tagine. Serve hot.

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