I’ve given this a two-chilli rating because I tend towards moderation, or so I’d like to think, but the fact is that this dish is as hot as the merguez you use. Some are delicate and refined, subtly perfumed with lavender and rich with mild paprika. Others are filled with chillies and are hot enough to leave you gasping for water, with tears glistening on your cheeks.
When you find a merguez you love, in addition to serving it alongside couscous you’ll want to make this dish. If you