Dinner Tonight: Merguez Sausage with Fennel and Couscous Recipe

Nick Kindelsperger

There is something really satisfying about the one-pot meal. This happens to be true whether it's the depth of winter or the height of summer. One-pot meals don't have to be long simmering stews, or something that sticks to your ribs. This sausage and couscous recipe from Padma Lakshmi goes the Moroccan route, and it's perfect for this time of year.

Though this recipe contains sausage and chicken stock, it's balanced by sweet cranberries, fragrant fennel, and spicy harissa paste. The couscous comes out tender and fluffy with the absolute minimum amount of effort. It tastes great straight from the pot, and also surprisingly good at room temperature.


  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 cup shallots, diced
  • 1 teaspoon dried oregano
  • 8 1/2 ounces merguez sausage, cut into 1-inch sections
  • 2 cups fennel bulb, chopped
  • 1/2 teaspoon harissa paste
  • 2 cups chicken stock
  • 2 cups dried cranberries
  • 1 cup couscous


  1. Pour the oil into a large pot set over medium heat. Toss in the cumin seeds, stir well until coated, and then add the shallots. Cook for two minutes.

  2. Add the oregano and the sausage, turn heat to medium-high, and cook for 5 minutes. Then add the fennel and harissa. Cook until the oil turns a dark brown, which should take a couple minutes. Pour in the stock and cook for two additional minutes.

  3. Add the cranberries and couscous. Stir well, cover the pot, and turn off the heat. Let it hang out for 15 to 20 minutes, or until the couscous is tender.