Red lentil and merguez skillet with couscous

Peel the onion and cut it into thin slices. Crush or mince the 2 garlic cloves.

Heat 1 tbsp of olive oil in the skillet over medium-high heat. Brown the 3 whole merguez sausages on all sides.

Take out the merguez and set them aside. In the same skillet, add the onion and the rest of the olive oil, then cook over medium heat until translucent. Add the garlic and 1 tsp of cumin for the last minute.

Rinse the 110 g of red lentils and add them to the skillet with 300 ml of water, salt and pepper. Cover and simmer over low heat, stirring now and then. If it sticks, add a splash of water.

Cut the merguez into 2 cm pieces and put them back in the lentils. Cover and keep cooking over low heat until they're cooked through, with no pink left, so 70 °C minimum.

Meanwhile, bring 200 ml of salted water to a boil in the saucepan. Pour the 130 g of couscous into the bowl, pour the boiling water over it, cover and let it puff up off the heat.

Fluff the couscous with a fork to separate the grains. Taste and adjust the salt and pepper.

Divide the couscous between two plates and spoon the lentils and merguez on top. Add pepper to taste.