A New Take on Couscous
Ingredients
- 4 HappyVore Veggie and Gourmet Chipos
- 4 Delicious, Plant-Based Merguez Sausages from HappyVore
- 2 carrots
- 2 purple carrots
- 1 parsnip
- 150 grams of cooked, drained chickpeas
- 200 grams of semolina
- 1 handful of raisins
- 1 handful of slivered almonds
- 2 tablespoons of couscous spice mix
- Olive oil
- Sel & Poivre
The Step-by-Step Recipe
1. Peel the vegetables and cut them into rough wedges.
2/ Place the vegetables and chickpeas on a baking sheet. Drizzle with olive oil, season with salt and pepper, and sprinkle generously with couscous spices. Mix thoroughly and spread evenly on the baking sheet.
3/ Place the HappyVore Chipos and Merguez on top of the vegetables and bake for 10 to 15 minutes at 190°C until everything is golden brown and the vegetables are cooked through.
4/ Pour the semolina into a mixing bowl. Season with salt and pepper, then add one teaspoon of couscous spices and two tablespoons of olive oil. Mix thoroughly by hand to distribute the oil and spices evenly.
5. Steam the semolina for about 10 minutes, or cover it with boiling water and let it soak for the time indicated on the package.
6/ Arrange the vegetables, Chipos, and Merguez on a plate. Deglaze the baking sheet with a little water and collect the juices.
7/ Serve the semolina with dried fruit piping hot with vegetables, Chipos, and grilled Merguez, and drizzle with the cooking juices!
