Merguez and Apple Tagine over Couscous with Harissa

Name: Merguez and Apple Tagine over Couscous with Harissa
Yield: serves 4
Ingredients: 2 red jalapeño chiles or 1/4 red bell pepper; 2 large dried chiles, preferably ancho or New Mexico; 2 dried cayenne chiles; 1 clove garlic; 1/4 teaspoon ground coriander; 1/4 teaspoon caraway seeds; 1/4 teaspoon kosher salt; 1 to 2 tablespoons extra virgin olive oil; 2 tablespoons butter or extra virgin olive oil; 1 1/2 pounds Merguez (page 100), formed into 1-inch balls; 1 yellow or white onion, halved and thinly sliced; 1 turnip, peeled and cut into 3/4-inch chunks; 1-inch piece fresh ginger, peeled; 3/4 teaspoon powdered ginger; Seeds from 1 cardamom pod; 1/2 teaspoon ground turmeric; 1-inch piece thin cinnamon stick; 1/8 teaspoon cayenne pepper; 1/2 cup chopped fresh cilantro; 2 sweet-tart apples, such as Granny Smiths, pippin, or Fuji, unpeeled, halved, cored, and cut into 1-inch chunks; 1/2 cup water; 3 tablespoons butter; 1/3 cup raisins; 2 cups couscous; 1/2 cup sliced almonds, lightly toasted

January 24, 2012

Tagine is the signature dish, harissa is the signature hot condiment, and merguez is the signature spicy sausage of North Africa. Quince would be more usual for the fruit, but they are only fleetingly available in late fall, and the stew is quite divine throughout the year. So, I use apples, available all the time. Couscous, the signature tiny-bead pasta of North Africa that fluffs up in a hot-water soak without further cooking, is the accompaniment, the bed, in any variation.

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