One-pot Middle Eastern Merguez Sausage Pilaf

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Prep

Chop the sausages into bite-sized pieces. Peel and finely chop the onion. Peel and mince the garlic. Chop the tomatoes, zucchini and apricots into bite-sized pieces. Peel the carrots and slice them into half-moons. Rinse the basmati rice thoroughly.

photo

2 Fry sausages

Heat a pot with a lid over a medium-high heat with a drizzle of vegetable oil. Once hot, add the sausages and fry for 4 min. Remove from the pan and set aside. (don't wash it!)

photo

3 Add rice

Return pot to the heat. Add a second drizzle of oil. Once hot, add the onion and carrots with a pinch of salt. Fry for 5 min. Add the garlicras el hanoutHarissa (spicy!) and paprika and cook for 1 min. Add the tomatoes and stock cube. Cook for 4 min.

photo

4 Cook rice

Add the rice and measured water to the pot and bring to a boil over a high heat. Once boiling, add the sausage and reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. See pro tip. Strip the mint leaves and tear over the rice. Top the rice with the apricots

photo

5 Serve

Plate the pilaf and garnish with the pistachios. Serve the labneh on the side with a sprinkling of sumac

Tips for fussy eaters

Can't handle the heat? Go easy on the harissa paste!

Pro tip

If your rice is wet, remove the lid and cook on low until the excess water evaporates.

Did someone say one-pot wonder, please?

Cooking Time: 30 min

Cals 1039 · Prot 50 · Carbs 95 · Fat 47

Ingredients

Number of people

Pilaf

Merguez sausage 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Tomatoes 1 Piece
Small zucchini 2 Pieces
Dried apricots 50 Grams
Carrot 1 Piece
Basmati rice 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Ras el hanout 5 Grams
Harissa paste 20 Grams
Paprika powder 2 Grams
Chicken stock cube 1 Piece
Water 200 ML
Fresh mint 10 Grams
Sliced pistachios 20 Grams

Labneh

Labneh 100 Grams
Sumac 2 Grams

Did someone say one-pot wonder, please?

Cooking Time: 30 min

Cals 1039 · Prot 50 · Carbs 95 · Fat 47

Instructions

photo

1 Prep

Chop the sausages into bite-sized pieces. Peel and finely chop the onion. Peel and mince the garlic. Chop the tomatoes, zucchini and apricots into bite-sized pieces. Peel the carrots and slice them into half-moons. Rinse the basmati rice thoroughly.

photo

2 Fry sausages

Heat a pot with a lid over a medium-high heat with a drizzle of vegetable oil. Once hot, add the sausages and fry for 4 min. Remove from the pan and set aside. (don't wash it!)

photo

3 Add rice

Return pot to the heat. Add a second drizzle of oil. Once hot, add the onion and carrots with a pinch of salt. Fry for 5 min. Add the garlicras el hanoutHarissa (spicy!) and paprika and cook for 1 min. Add the tomatoes and stock cube. Cook for 4 min.

photo

4 Cook rice

Add the rice and measured water to the pot and bring to a boil over a high heat. Once boiling, add the sausage and reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. See pro tip. Strip the mint leaves and tear over the rice. Top the rice with the apricots

photo

5 Serve

Plate the pilaf and garnish with the pistachios. Serve the labneh on the side with a sprinkling of sumac

Tips for fussy eaters

Can't handle the heat? Go easy on the harissa paste!

Pro tip

If your rice is wet, remove the lid and cook on low until the excess water evaporates.

Ingredients

Number of people

Pilaf

Merguez sausage 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Tomatoes 1 Piece
Small zucchini 2 Pieces
Dried apricots 50 Grams
Carrot 1 Piece
Basmati rice 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Ras el hanout 5 Grams
Harissa paste 20 Grams
Paprika powder 2 Grams
Chicken stock cube 1 Piece
Water 200 ML
Fresh mint 10 Grams
Sliced pistachios 20 Grams

Labneh

Labneh 100 Grams
Sumac 2 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...