Photo: Recipe Bridge
Merguez over Fig Couscous
Recipe after the jump
Buy this:
(1) lb. Meadow Run merguez…..15
(1) lb. Zursun couscous…..8.5
(1) container dried Mission figs…..5
(1) jar Fond preserved lemons…..7
Total…..35.5
For this special price:
…..32
Then do this:
FOR THE MERGUEZ: Coat the bottom of a deep skillet with a light layer of olive oil and warm over medium heat. Sear merguez, approximately 7 minutes each side, or until caramelized. Remove from heat. / Roughly chop half an onion and clove of garlic. Finely chop a few slices of preserved lemon. Quarter 6 figs. Add all to the pan and saute 5 minutes. Season with salt and pepper and sprinkle of cinnamon. Deglaze with a splash of red or white wine vinegar. / Return merguez to pan and add enough chicken stock or beer to cover. Cover the pot with lid and braise over medium heat until cooked through, approximately half an hour.
FOR THE COUSCOUS: Remove the merguez and add a cup of couscous per person to the braising liquid. Cover and cook over medium heat, approximately 10 minutes or until al dente. / Season with salt and pepper.
ASSEMBLY: Plate the couscous. Carve the merguez or leave the coil whole and serve over couscous. Drizzle with olive oil. Garnish with cilantro or mint.
