Merguez Skewers with Couscous & Harissa Yogurt

North Africa Meets Southern Australia—with an Australian wine that knows how to bring the heat

Wine from Australia and North African barbecue cuisine—it’s a pairing that may seem surprising at first glance but wins you over with the very first sip. Merguez is no ordinary sausage: this fiery lamb sausage from the Maghreb is seasoned with cumin, harissa, cilantro, and a peppery kick that can overwhelm many wines—but not this Shiraz from South Australia. The couscous soaks up the pan juices and adds substance to the dish, while the harissa yogurt brings creamy freshness and cuts through the sausage’s richness with its acidity. A dish that calls for embers, spices, and a large glass of red wine.

Ideal wine pairing: Lindsay TLC “Trucking” Shiraz (Barossa Valley, Australia)

On the nose, it opens with dark plum, ripe blackberries, and a distinctive hint of smoked meat—as if it had been sitting over the embers for a few minutes itself. On the palate, it is juicy and full-bodied, with well-integrated tannins and a spicy peppery note on the finish that ties directly into the merguez spices. The wine’s natural depth of fruit complements the harissa spice in the yogurt without overpowering it, and its moderate acidity keeps the entire dish lively. The smoothness in the mid-palate provides a velvety counterpart to the couscous—a pairing that demonstrates why Australian Shiraz from South Australia is a perfect match for spicy grilled dishes from around the world.

The recipe:

Merguez Skewers with Couscous & Harissa Yogurt

Spicy merguez skewers straight from the grill, served on fluffy couscous with creamy harissa yogurt—North Africa on your plate in 35 minutes. The spicy lamb sausage with cumin and harissa pairs perfectly with a Shiraz from South Australia, whose dark fruit and peppery spice perfectly complement the dish. Australian wine and barbecue cuisine at its finest.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Grilled dish

Cuisine North African

Servings 2 people

Calories 620 kcal

Equipment

• 1 Grill oder Grillpfanne
• Holzspieße (mind. 30 Min. gewässert) oder Metallspieße
• 1 Mittlerer Topf (für Couscous)
• 1 Kleine Schüssel (für Harissa-Joghurt)
• 1 Schneidebrett und Messer

Ingredients

  

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FOR THE MERGUEZ SKEWERS:

• 400 g Merguez fresh lamb sausage, cut into 4–5 cm pieces
• 1 red bell pepper cut into pieces
• 1 red onion quartered
• 1 Tablespoon of olive oil
• 1 teaspoon of cumin
• Sea salt and black pepper

FOR THE COUSCOUS:

• 200 g Couscous
• 250 ml hot vegetable broth
• 1 Tablespoon of olive oil
• 1 teaspoon of ras el hanout
• juice of half a lemon
• 1 A handful of fresh parsley chopped
• sea salt

FOR THE HARISSA YOGURT:

• 150 g Greek yogurt 10% fat
• 1 –2 tsp harissa paste by level of spiciness
• 1 teaspoon of lemon juice
• sea salt

Instructions

 

PREPARATION:

• Soak the wooden skewers in water for at least 30 minutes.
• Cut the merguez into pieces about 4–5 cm long.
• Cut the bell pepper and onion into bite-sized pieces.
• Alternate the merguez, bell peppers, and onions on the skewers.
• Brush with olive oil and season with cumin, salt, and pepper.
• Preheat the grill or grill pan to high heat.
• To make the harissa yogurt, stir together the yogurt, harissa, lemon juice, and salt until smooth, then chill.

COOKING STEPS:

• Place the couscous in a bowl, pour hot vegetable broth over it, and stir in the olive oil and ras el hanout.
• Let it sit, covered, for 5 minutes to allow it to soak, then fluff it with a fork.
• Fold in the lemon juice and parsley, then season to taste.
• Place the merguez skewers on the hot grill and grill for about 8–10 minutes, turning them regularly.
• The sausage should be lightly browned and slightly crispy on the outside, while remaining juicy on the inside.

SERVE:

• Divide the couscous between two deep plates.
• Place the merguez skewers on top of or next to them.
• Place a generous amount of harissa yogurt next to the dish or serve it in a small bowl.
• Finish with fresh parsley, a splash of lemon juice, and a dash of harissa oil.
• Serve immediately—merguez won’t wait for anyone.

SIDE DISHES:

• Flatbread or pita (for dipping in the harissa yogurt)
• Grilled zucchini or eggplant
• Fresh Mint and Cucumber Salad

Nutrition

Calories: 620kcalCarbohydrates: 32gProtein: 48gFat: 30g

Keyword BBQ Recipe, Couscous, Grilling Lamb Sausage, Harissa Yogurt, Lindsay Collection, Merguez Skewers, North African cuisine, Shiraz, South Australia, Summer Barbecue Recipe, Wine from Australia

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