Everywhere I went in Morocco, I was guaranteed three things: merguez, zucchini and couscous. And believe me, I tried really hard to incorporate couscous into this sausage recipe, but it simply didn’t take. Instead, julienned zucchini and chopped fresh mint make a crisp, refreshing topping to cut through spicy lamb sausage. The result is so much more than your average backyard hot dog.
Feel like spicing up the slaw? Add a dollop of harissa, the insanely spicy Moroccan condiment made up of every kind of chili they can get their hands on, ground into a coarse paste.
For the zucchini-mint slaw
- 2 small zucchini, very thinly julienned
- 1 cup mint, finely chopped
- 1/2 small red onion, minced
- 1/2 cup plain Greek yogurt
- juice and zest of one lemon
- Harissa, to taste (optional)
For the merguez
- 4 links Merguez or other lamb sausage
- 4 large hot dog buns
For the zucchini-mint slaw:
- Combine all ingredients in a medium bowl, cover and refrigerate until ready to use. Can be made several hours in advance, but is best the same day.
For the merguez:
- Preheat grill to medium-high and grill merguez with the lid closed until fully cooked and slightly charred.
- Toast buns lightly on grill, then remove, add merguez and top with zucchini-mint slaw.