Cooking instructions
1.In a pan, heat 15 ml (1 tbsp) of olive oil on medium heat. Cook the sausages for 6 to 8 minutes, turning them a few times. Set aside in a dish and let cool before cutting them into rings.
2.In the same pan, sauté the onion and peppers for 2 to 3 minutes.
3.Add the zucchini, the chickpeas, the garlic and half of the ras-el-hanout. Cook for 1 minute while stirring.
4.Add the sausages. Salt and pepper, and stir.
5.Meanwhile, bring the chicken stock to a boil.
6.In a bowl, mix the TIPIAK Whole Wheat Couscous, the raisins, the harissa sauce, the rest of the olive oil and the rest of the ras-el-hanout. Pour the chicken stock over it. Cover and allow to soak for 5 minutes before fluffing the couscous with a fork.
7.Serve the couscous with the sausage and vegetables mix. Garnish with parsley.
Used in this recipe:
