- 12 merguez sausages
- 1 lemon, juice and zest
- 150g/5oz couscous
- 1 red onion, finely chopped
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 4 tbsp chopped fresh coriander leaves
- 2 free-range egg yolks
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 300ml/10fl oz vegetable oil
- 15g/½oz dried red chillies, soaked in cold water and roughly chopped
- 50g/2oz fresh red chillies, seeds removed, roughly chopped
- 2 tsp ground cumin
- 2 tsp ground caraway seeds
- 1 tbsp smoked sweet paprika
- 2 garlic cloves
- 2 tbsp tomato purée
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 4 crusty white rolls (optional)
- Heat a griddle pan until smoking hot. Cook the merguez sausages on the hot griddle for 2-3 minutes on all sides, turning regularly, until the sausages are cooked through. Squeeze over a little of the lemon juice.
- Place the couscous into a bowl with the lemon zest, the remaining lemon juice, the red onion and olive oil. Pour over enough boiling water to cover the couscous by 1cm/½in. Cover with cling film and set aside for five minutes, or until the liquid has been absorbed by the couscous. Fluff the couscous with a fork and season to taste with salt and freshly ground black pepper. Add the coriander and mix well.
- For the mayonnaise, place the egg yolks, vinegar and mustard into the bowl of a food processor and blend until pale and creamy. With the motor running, pour in enough vegetable oil, in a steady stream, to form a thick mayonnaise.
- For the harissa, place all the harissa ingredients into a clean food processor and blend to form a smooth paste.
- For the harissa mayonnaise, add 1-2 spoonfuls of the harissa to the mayonnaise (or more, to taste). Stir until well combined.
- Serve the merguez sausages in a bread roll or with the couscous, with a spoonful or two of the harissa mayonnaise alongside.