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.