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Lamb Merguez

Lamb Merguez with Couscous, Spinach, and Herbed Yogurt Sauce

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Recipe Details


Chef Liz brings home North African merguez, a rich link sausage flavored with smoky and spicy harissa. Here, you'll form the spiced lamb into patties for a quick sear. Pine nuts toasted right alongside to add aroma and crunch to couscous. Pickled cabbage, fresh herbs, and a yogurt drizzle provide refreshing contrast.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 670
  • Protein 37g
  • Total Carb 46g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    3 cloves
  • shredded red cabbage
    1/3 cup
    shredded red cabbage
  • red wine vinegar
    1/4 cup
    red wine vinegar
  • Moroccan couscous
    1/2 cup
    Moroccan couscous
  • harissa
    1 packet
  • ground beef and lamb
    10 ounces
    ground beef and lamb
  • pine nuts
    1 tablespoon
    pine nuts
  • baby spinach
    2 ounces
    baby spinach
  • low-fat yogurt
    1 container
    low-fat yogurt
  • ground cumin
    1/2 teaspoon
    ground cumin
  • mint
    1/8 ounce
  • sweet paprika
    1/2 teaspoon
    sweet paprika
  • ground fennel seed
    1/4 teaspoon
    ground fennel seed
  • ground coriander
    1/2 teaspoon
    ground coriander
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pick mint leaves, discarding stems; stack with whole parsley sprigs and finely chop. Mince garlic. In a small bowl, toss red cabbage with red wine vinegar and ¼ teaspoon salt; set aside to pickle at room temperature.

  2. Cook couscous

    Cook couscous

    In a small pot, bring ¾ cup water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ¼ teaspoon salt. Cover pot and set aside until water is fully absorbed, 5-6 minutes.

  3. Form merguez patties

    Form merguez patties

    While couscous cooks, in a medium bowl, combine harissa, spice mix, garlic, ½ teaspoon salt, and pepper as desired. Pat beef and lamb dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal patties, about ½-inch thick. Using your thumb, create a dimple on top of each—this will help them keep their shape during cooking.

  4. Sear merguez

    Sear merguez

    Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add merguez patties and sear, without flipping, until browned on bottom, about 2 minutes. Using a spatula, flip and gently press to flatten. Scatter pine nuts around in pan and continue searing until patties are browned and medium rare and pine nuts are toasted, 2-3 minutes more. Transfer merguez to a plate, leaving nuts behind in pan, off heat.

  5. Finish couscous and season yogurt

    Finish couscous and season yogurt

    To pan with pine nuts, still off heat, add spinach and cooked couscous, and stir to wilt spinach slightly. Set aside. Place yogurt in a separate small bowl. Scoop out 1 tablespoon pickling liquid from bowl with cabbage (don't stress if you get a little cabbage in there, too) and add to bowl with yogurt, along with half of herbs, ¼ teaspoon salt, and pepper as desired. Stir to combine.

  6. Plate lamb merguez

    Plate lamb merguez

    Drain cabbage, discarding remaining pickling liquid. Divide couscous and spinach between serving plates. Top with pickled cabbage, then lamb merguez. Dollop over herbed yogurt sauce, garnish with remaining herbs, and dig in!

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