Merguez chickpea kofta

Name: Merguez chickpea kofta
Cook time: 25 min
Yield: 4

with courgette and tarator sauce

Ready in around 25 mins

RECIPE FACT:

Merguez is a Northern African spice mix used to season sausages.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE PEARL COUSCOUS:

Top and tail the green beans and cut in half. Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling add the pearl couscous and cook for 13-14 mins. Add the beans and cook for a further 2-3 mins. Drain well into colander and drizzle with a little olive oil to stop sticking. Place in a salad bowl.
2. TO PREPARE THE VEGETABLES:

Cut the courgettes into 1 cm slices. Slice the capsicums into ½ cm strips and discard the core. Place the chickpeas into a sieve, rinse under cool running water and drain well Place a non-stick frying pan over a medium-high heat with a drizzle of oil, season with salt and cook for 3-4 mins. Remove from the pan and add to the salad bowl. Pour in the harissa dressing and toss to combine.
3. TO COOK THE KOFTAS:

Place the chickpeas into a bowl with a drizzle of oil and the merguez seasoning. Mash well using a potato masher or fork and shape into balls the size of golf balls compacting well. Press into sausage shapes. Place the pan back over a medium-high heat with a generous drizzle of oil. Once hot add the kofta and cook for 5-6 mins turning occasionally until golden.
TO SERVE:

Place a dollop of tarator sauce onto plates and smear with a back of a spoon. Spoon harissa vegetables and couscous onto plates. Top with merguez chickpea kofta and dollop with remaining tarator sauce. Sprinkle over toasted sumac almonds.