Merguez Lamb Crumbles Bowl with Bulgur and Sweet and Spicy Grilled Zucchini

Name: Merguez Lamb Crumbles Bowl with Bulgur and Sweet and Spicy Grilled Zucchini
Cuisine: Moroccan
Ingredients: 1 cup (140 g) coarse bulgur (size #3), rinsed and soaked in water for 30 minutes; 2 tablespoons (28 g) unsalted butter; 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 1½ cups (355 ml) stock (chicken or veggie stock); 1½ cups (355 ml) stock (chicken or veggie stock); 1½ cups (355 ml) stock (chicken or veggie stock); 2 pounds (910 g) zucchini, cut in half; 1 tablespoon (20 g) honey; 1 tablespoon (4 g) fresh parsley leaves, minced; 1 pound (455 g) ground lamb; 1 teaspoon salt, to taste; 1 teaspoon pepper, to taste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼ teaspoon ground fennel; 2 teaspoons paprika; ½ teaspoon chili flakes, plus more for seasoning; 4 garlic cloves, minced; 2 tablespoons (2 g) fresh cilantro leaves (or parsley), plus more for seasoning; 2 tablespoons (2 g) fresh cilantro leaves (or parsley), plus more for seasoning; 1 tablespoon (15 ml) olive oil; Preserved lemons; Harissa (red chili paste); Harissa (red chili paste)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Moroccan-inspired bowl brings the warm, smoky flavors of merguez sausages, which is added to crumbled lamb. It’s served alongside some fluffy, bright, and lemony bulgur, a sweet roasted pepper salad to balance the spices, and some harissa-roast zucchini for a hearty finish. A final touch of preserved lemon ties all the flavors together. When you crave North African smoky merguez, this bowl satisfies.

Ingredients

Africa
Morocco
Main course
Mediterranean

Ingredients

Method