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Gegrillte Merguez-Spieße auf Couscous mit Harissa-Joghurt auf einem Teller, daneben ein bauchiges Rotweinglas mit Shiraz aus South Australia, Australien

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
Cook Time 20 minutes
Total Time 35 minutes
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
  

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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