Couscous bake with merguez and Mediterranean veggies

Turn the oven on to 200 °C on convection. Cut the zucchini into small cubes, dice the tomatoes and finely slice the onion.

Bring 30 cl of water to a boil with a pinch of salt in the saucepan. Pour the 150 g of couscous into the mixing bowl, cover it with the boiling water, stir and let it swell off the heat.

Melt the 10 g of butter in the skillet over medium heat. Add the onion and sauté it, stirring, until translucent.

Push the onion to the side, add the 3 whole merguez sausages and brown them on all sides over medium heat. Then take them out and slice them into rounds.

In the same fat, add the zucchini and tomatoes. Salt, pepper and cook over medium-high heat, stirring, until some of the tomato juice cooks off.

Fluff the couscous with a fork to separate the grains. Add the 8 cl of crème fraîche and mix well.

Spread the fluffed couscous in the baking dish. Top it with the veggies and onion, then the merguez slices. Sprinkle with the 75 g of shredded cheese.

Bake at 200 °C until the cheese is golden and bubbly. The merguez should be cooked through, with no pink (70 °C minimum). Let it rest 2 minutes before serving.