Dinner Tonight: Merguez Sausage With Fennel And Couscous Recipe

1. 1

   Pour the oil into a large pot set over medium heat. Toss in the cumin seeds, stir well until coated, and then add the shallots. Cook for two minutes.

2. 2

   Add the oregano and the sausage, turn heat to medium-high, and cook for 5 minutes. Then add the fennel and harissa. Cook until the oil turns a dark brown, which should take a couple minutes. Pour in the stock and cook for two additional minutes.

3. 3

   Add the cranberries and couscous. Stir well, cover the pot, and turn off the heat. Let it hang out for 15 to 20 minutes, or until the couscous is tender.

* Per serving · 4 servings · Values may vary.

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