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Mergeuz Sausage Bowls


These North African sausages have easily become one of my go-to’s for breakfast with friends or as a bowl for lunch. They’re fragrant, full of spices and flavor! The paprika and harissa also give them a beautiful hint of red. Paired with some toasted pita and labneh, each crunchy bite has a balance of citrus, sweet, and spice. For a time-saving hack, the labneh and harissa can be purchased ready to eat at most grocery stores. What I like about this bowl, is that it can just as easily be eaten as a salad or with your hands.



Prep Time: 20-30 minutes

Cook Time:15 minutes


The Goods:

2 lbs ground lamb

2 cloves garlic, minced

1 tbsp whole cumin seed

2 tbsp whole fennel seed

1 tbsp whole coriander seed

28 oz can of whole tomatoes

1 tbsp harissa spice blend

3 guajillo peppers, seeds removed

1 tbsp tomato paste

2 tbsp fresh, minced cilantro

2 tsp sweet paprika

cayenne pepper to taste

2 tsp kosher salt

1 tsp course black pepper

1 Persian cucumber, sliced

1 white onion, sliced

couscous


Harissa Method:

  1. Start by bringing a quart of water to a boil. After removing the seeds from your Guajillo peppers, add them to the water and let soak for about 5-10 minutes.

  2. While the peppers are soaking, pour the can of tomatoes into a food processor along with the tomato paste and harissa spice and blend. Strain the peppers and then add them to the food processor.

  3. Blend until smooth. Stet aside.

The Method:

  1. Start by toasting the cumin, fennel and coriander seeds in a frying pan on low heat. Once fragrant, remove from heat and blend in a spice grinder until finely ground.

  2. In a mixing bowl mix, combine the ground lamb with the ground seed mixture, paprika, minced garlic, cilantro, cayenne pepper, kosher salt and black pepper. Incorporate the spices thoroughly by massaging with hands.

  3. In the same bowl, add 1/2 cup of the harissa to the meat and fully incorporate. (save the extra harissa to use as a sauce or for my baked chicken harissa-recipe that's coming soon).

  4. Form the meatballs into 1 to 2 oz oval or round shapes. Then add a little olive oil into a pan and cook on all sides until fully cooked.

  5. Cook the couscous according to the package.

  6. To assemble the bowl, add a layer of labneh to the bottom of a bowl. Then add sliced cucumbers, sliced white onion, chopped cilantro, sausage, a few toasted pita slices and couscous.

  7. Drizzle with evoo and extra harissa. Enjoy!

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Hey, how's it going

I'm Jorden Hand - the "hand" behind the hand that feeds you. The food you'll find here is inspired by the experiences I've gained through travel and working in some of the best restaurants Seattle has to offer. I Hope you enjoy these recipes as much as I enjoyed making them for you. 

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