- Preheat oven to 220°C (425°F).
- Cut chicken into 1-cm (½-inch) strips and add harissa. Season with salt and pepper, and stir well. Reserve.
- Toss peppers and onion with olive oil to coat. Season with salt, and place on a parchment paper−lined baking sheet. Bake in the oven for 10 minutes.
- In a bowl, mix all ingredients for vinaigrette. Reserve.
- Add reserved chicken and merguez sausages to vegetables, and continue cooking for 20 minutes.
- In the meantime, bring salted water or bouillon to a boil and add butter or olive oil. Remove from heat; add couscous and cover pan.
- Let sit 5 minutes. Flake couscous with a fork. Reserve.
- Serve meat and vegetable mixture on couscous, drizzled with a few spoonfuls of vinaigrette.
- Can be eaten hot or warm.
For a vegetarian version, omit meat, and add a tin of chick peas, rinsed and drained, to the grilled vegetables for the final three minutes of cooking. Serve on couscous with vinaigrette.
Harissa, a condiment from North Africa, is a spicy paste made from hot red peppers combined with various spices. It is used in legume soups, stews, and meat and seafood marinades, or to add some heat to mayonnaise in a sandwich.