COUSCOUS WITH MERGUEZ AND VEGETABLES

Serves 6-8

8-12 merguez sausages

2 Tbsp olive oil

1 large onion, coarsely chopped

1 turnip, cut in thick sticks

4 large carrots, cut in chunks

3 branches celery, chopped in chunks

2½ cups chicken bouillon

1 bay leaf

1 sprig fresh thyme (or 1 tsp dried)

Salt, pepper

2 cups couscous

3 tbsp butter

Hot pepper sauce

Heat oil in a large pot and cook sausages till golden. Remove from heat, chop into bite-sized pieces, and move to another pan to keep warm in a splash of bouillon.

In the original pot, stir-fry vegetables for 2 minutes.

Add bouillon, herbs, and season to taste.

Bring to a boil and simmer for 5-7 minutes. Remove vegetables and keep warm with the sausages.

Add couscous to bouillon, turn off heat and allow to rest for 5 minutes.

Blend in butter and fluff with a fork.

Serve immediately with sausages and vegetables.

Add some hot sauce if you wish.