Merguez is a spicy African sausage usually made with lamb. It’s one of my favorites, and I wanted to suggest our school meat market start making it, but then I found a New York Times recipe that could be recreated at home without sausage casings. I didn’t think the recipe called for enough spice, so I added more paprika and cayenne.
Kat found a recipe for an herbed couscous salad with harissa and cherry tomatoes. It was the perfect side with the sausage, plus it used the harvest off my cherry tomato plant, my box of couscous and the can of harissa I bought at the eastern market a while ago. I am moving very soon and so every day is an effort to use up the goods that I have and not buy anything extra. The salad is supposed to have a lot more fresh herbs, but we weren’t about to go to the store, so we used the mint and cinnamon basil we could get off Kat’s plants.
I served the whole thing with a little plain yogurt since the sausage and couscous both had a lot of heat.