Spicy merguez sausages with caramelised peppers and onions and paprika couscous

    35 min

    Spicy merguez sausages with sweet red peppers and caramelised onions, served on a bed of couscous with a hint of smoked paprika, bring a little North African spice to the table.


    Yorkshire, England, UK
    8 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 red onion, thinly sliced
    • 2 tablespoons dark brown soft sugar
    • 1 red pepper, seeded and sliced
    • 2 garlic cloves, crushed
    • 8 spicy sausages, such as merguez sausages
    • 350ml water
    • 170g couscous
    • 1/2 teaspoon smoked paprika
    • 2 tablespoons red wine
    • 1 teaspoon Worcestershire sauce
    • salt and pepper to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the olive oil in a large frying pan. Add the onion and sprinkle with the dark brown soft sugar, then cook gently, stirring from time to time, until the onion begins to caramelise, about 12 minutes. Stir in the red peppers and garlic and cook the onions and peppers until tender, about 10 more minutes.
    2. Meanwhile, cook the sausages in another frying pan over medium heat, turning regularly, for about 15 minutes or until evenly browned; keep warm.
    3. Make the couscous: Bring the water to the boil. Pour over the couscous and smoked paprika. Stir, cover and let stand for 5 minutes.
    4. Remove the sausages to a plate, and pour any excess grease off from the frying pan. Pour the red wine and Worcestershire sauce into the pan, and stir, scraping up any spicy brown bits from the bottom of the pan. Cook over a medium-high heat and allow to reduce slightly. Pour the pan sauce into the onion and pepper mixture. Stir and season to taste with salt and pepper.
    5. To serve, spoon a mound of couscous onto each plate, lay a couple of sausages on top and spoon over the onions and peppers.

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    Reviews in English (2)


    I didn't use merguez as couldn't find them so had chilli sausages instead but was lovely  -  17 Aug 2015


    I make this as a lunch. I use sliced chorizo instead of merguez and have it as a cold salad at my desk. The flavours are lovely.  -  19 Jul 2015