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Quick couscous with merguez and veggies

An everyday dish for 2, ready in 25 minutes, around $1.62 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.62a serving
882kcalper serving
30gof protein
In season in OctoberFreezes well
Let's cook
Quick couscous with merguez and veggies, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Cut the veggies

    Peel the carrots and the turnip, then cut them into small 5 mm cubes so they cook fast. Cut the zucchini into 1 cm cubes and keep it separate.

  2. Heat the broth

    Heat the chicken broth (0.2 l) in the saucepan or the kettle until it's just simmering. Set 10 cl aside in a container for the couscous.

  3. Brown the merguez

    Heat the olive oil in the skillet over medium-high heat, then cook the 6 whole merguez, turning them. They should be nicely browned all over.

  4. Simmer the veggies

    Take out the merguez and keep them warm on the plate. In the same skillet, add the carrots and turnip, pour in the remaining 10 cl of broth, cover and let it simmer over medium-low heat. After 6 min, add the zucchini, season with salt and pepper, and put the merguez back in: they need to finish cooking through, with no pink.

    Tip · If the skillet gets dry before the end, add a few spoonfuls of water. The veggies should cook in a little liquid, not swim in it.

  5. Let the couscous swell

    While it simmers, pour the couscous (90 g) and raisins (10 g) into the bowl. Pour the 10 cl of hot broth you set aside over them, cover and let it swell without stirring.

    Tip · Don't stir the couscous while it swells and keep the bowl covered, the steam finishes cooking it and the grains stay separate.

  6. Fluff the couscous

    Once the liquid is absorbed, fluff the couscous with a fork and a drizzle of olive oil taken from the half spoonful, or with no oil, working it with your fingertips. Season lightly with salt and pepper.

  7. Plate and serve

    Make sure the veggies are tender and the merguez are cooked through. Serve the couscous on the plates with the veggies, the merguez and the cooking juices on top.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 882 kcal. 19% comes from carbs, 14% from protein and 66% from fat.

41 gCarbs
30 gProtein
64 gFat
Per serving (the dish for 2, divided by 2)
Energy882 kcal
Protein30 g
Carbs41.4 g
of which sugars9.6 g
Fat64.4 g
of which saturated fat0.9 g
Fiber4.8 g
Salt0.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.62 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.25for 2 people
≈ $1.62a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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