Turkey “Merguez” Meatballs with Couscous and Griddled Vegetables

North Africa and France

Preparation info
  • Serves


    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

One of the things I miss about not living in France anymore, and this is a food item, are Merguez sausages. I used to buy them regularly for BBQ’s, and they are particularly tasty when served with tagines too. These spicy lamb and beef sausages are primarily seasoned with cumin, garlic, fennel, chillies and harissa, the latter giving the sausages their distinctive red colouring. You can of course make them at home, if you have a sausage-making attachment on your food processor or mixer. In