Shrimp and Merguez Couscous | RICARDO

Ingredients

• 1 cauliflower, cut into small florets
• 1 red bell pepper, seeded and diced
• 1 onion, thinly sliced
• 4 cloves garlic, peeled and halved
• 1/4 cup (60 ml) olive oil
• 4 merguez sausages
• 3/4 lb (375 g) raw peeled shrimp
• Salt and pepper
• 2 cups (500 ml) chicken broth
• 2 cups (500 ml) couscous
• 3 tablespoons (45 ml) chopped parsley
• 1 1/2 teaspoons (7.5 ml) sweet or smoked paprika
• Olive oil, to taste
• 1 lemon, cut into wedges