Merguez and Butternut Tagine

Spicy North African sausage and butternut squash star in this tomato-based stew served over couscous.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4-6
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1 1/2 pounds merguez sausage

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, smashed

1 pound butternut squash, peeled and seeded

12 ounces carrots, chopped

One 28-ounce can whole tomatoes in juice

6 ounces dried apricots, sliced

1 1/2 teaspoons ground cumin

1 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper

3 tablespoons chopped flat-leaf parsley

Cooked plain couscous, for serving


  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.