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This is the sort of dish that you make when you have friends over for dinner or when you’re organizing a lovely lunch in the garden. You make a lot at once and it looks great thanks to all the different colours and ingredients. The Kalamata olives are a real must for this dish. The delicious texture and delicate taste cannot be replaced by canned black olives. It’s a bit of work to remove the pits, but it’s worth the trouble!

Due to the Eastern flavours, it complements the Merquez sausage. However, if you’d rather eat a vegetarian version, then the salad is easy to combine with a hard cheese like feta, for example. Crumble this on top at the last moment, garnish with the herbs and you’re done!
Recipe for 4-6 people
Preparation time: 25 minutes

1 onion, diced

5 tbs olive oil for cooking

2 cloves of garlic, chopped finely or pressed

1 zucchini, in blocks

4 tomatoes, in blocks

4 tbs tomato frito

1 heaping tbs thyme

300 g couscous

500 ml vegetable bouillon

100 g Kalamata olives, pitted and halved

50 g green olives, pitted and halved

3 tbs capers

3 tbs harissa paste

1 large handful of fresh coriander, coarsely cut

1 large handful of fresh parsley, coarsely cut

8 Merquez sausages

butter or ghee


1. Dice the onion and heat it in a pan with a thick bottom in the olive oil. Fry the onion on middle-high heat for a few minutes until it becomes glassy. Add the garlic and stir it for a bit, until it begins to colour.

2. Add the blocks of zucchini and stir it until they become golden brown—about five minutes.

3. Add the blocks of tomato, the tomato frito and the thyme. Stir this together for a short while.

4. Add the bouillon. Bring it all to a boil then turn the heat to low. Stir the couscous in, along with the olives, capers and harissa. Mix everything together well and let it sit 7 full minutes in a pan covered by a lid.

5. Heat the butter of ghee in a frying pan and once this is good and hot, add the sausages. Fry them on high heat for around 1 minute and then turn the heat down. Let them fry for around 7 minutes, turning them occasionally. Check to make sure they are fully cooked and serve them with the salad.

Tip: If you’d rather not eat sausage, like Mirjam, then you can choose a good feta to crumble over the couscous. 100 g is enough to add an extra bite.

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