Grilled Merguez with Turmeric Rice, Pomegranate & Mint
Charred merguez over turmeric rice, a creamy base, pomegranate and mint.
Ingredients
- 1½ lb Merguez sausages
- 1½ cups, rinsed Basmati rice
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tbsp Fogato chicken bouillon
- 2 tbsp Olive oil
- 1 cup Fogato hummus
- ½ cup Pomegranate seeds
- a handful of leaves Mint
- ½ Lemon
- ¼ cup, chopped Fogato pickled vegetable garden (optional)
- to serve Fogato harissa (optional)
Steps
- Make the turmeric rice: toast the rice, turmeric and cumin in the oil, add 2¼ cups water and the bouillon, cover and simmer on low.
- Rest it covered off the heat, then fluff.
- Grill the merguez over medium heat, turning, until charred and cooked through (160°F inside).
- Spread the yogurt or hummus on plates, pile the rice on top and lay the sausages over it.
- Finish with pomegranate seeds, mint, a squeeze of lemon, and Fogato pickled vegetable garden on the side.
- Pair with Fogato harissa on the side.
The Turmeric Cumin Rice building block works here. Serve with the grilled eggplant and mint cucumber salad for the full spread.
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