Merguez Sausage and Green Olive Tagine

Merguez Sausage and Green Olive Tagine

I’ve served this wonderfully aromatic tagine with hot couscous, cooked green beans and thick plain yoghurt with harissa. Wedges of roast pumpkin or kumara and a bowl of red onion and tomato salad would also be delicious. 

Serves 4–6

Photography by Manja Wachsmuth
From issue #60
Sept. 7, 2015
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