Spicy merguez & couscous pot

Contains pork – recipe is for non-Muslims only
Pack up this spicy sausage stew as part of a hearty lunch – simply heat in the microwave for a filling midday meal

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 552
  • fat 26g
  • saturates 10g
  • carbs 49g
  • sugars 16g
  • fibre 7g
  • protein 27g
  • salt 3.9g


  • drizzle of olive oil
  • 4 merguez sausages (about 250g/9oz)
  • ½ preserved lemon, peel only, chopped
  • 1 red onion, chopped
  • 1 fat red chilli, deseeded and finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 tbsp ras el hanout
  • 400g can chopped tomatoes with olives
  • 1 chicken stock cube
  • handful of coriander, finely chopped
  • 100g couscous


  1. Heat the oil in a pan. Squeeze the sausagemeat from the skins and shape into 8 meatballs. Add them to the pan and sizzle on a medium-high heat for 5-10 mins, rolling around the pan, until they are cooked. Set aside.

  2. Drain the fat from the pan, leaving 1 tbsp behind. Reduce the heat and add the lemon, onion, chilli and pepper. Stir for 5 mins. Add the ras el hanout and stir for 1 min more.

  3. Add the tomatoes and 300ml water, and crumble in the stock cube. Return the meatballs to the pan and simmer, covered with a lid, for 10-15 mins, until the sauce is rich and the veg are tender. Season and stir in the coriander. Transfer to 2 microwavable containers with tight-fitting lids, and chill until you’re ready to eat. Weigh 50g couscous into 2 sandwich bags to take to work too.

  4. When you’re ready to eat, add the couscous to the cold sauce. Stir well and microwave for 3 mins, until the couscous is cooked through.

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