Recipe courtesy of Food Network Kitchen

Merguez and Butternut Tagine

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4-6
Spicy North African sausage and butternut squash star in this tomato-based stew served over couscous. It’s typically made in an earthenware pot, but any heavy-bottomed pot you have at the ready will produce a similar result.



  1. Wrap the sausage in a coil and place 2 skewers through the sausage to form an X. Heat the oil in a heavy pot over medium-high heat until hot. Brown the sausage, about 3 minutes per side, then transfer the sausage to a plate and remove the skewers.
  2. Add the onions and garlic to the pot and cook, stirring occasionally, until golden, about 8 minutes. Cut the squash into chunks and add to the pot along with the carrots, tomatoes with juice, apricots, 1 cup water, cumin, cinnamon, and some salt and pepper. Add the sausage back to the pot and cover. Cook until the vegetables are tender, about 25 minutes. Stir in the parsley and serve over couscous.