Bissara Breakfast Bowl

A warm bowl of blended fava bean soup topped with cumin, paprika, and a generous pour of olive oil.

Ingredients

• 600g merguez sausage
• 1 cup flatbread
• a handful of finely chopped red onion
• 1/2 tsp ground ginger
• 3 tbsp butter
• 200g red bell peppers
• a handful of fresh mint, chopped
• green olives, for serving
• 500ml vegetable stock
• a pinch of saffron threads
• 2 red onions, chopped

Instructions

1. 1

   Gather and prep the couscous and lamb shanks, measuring everything out so it is ready to go.

2. 2

   Heat butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the finely chopped red onion and butternut squash, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shanks, season with ground cumin, and cook until just done, about 1 hr 30 mins.

5. 5

   Warm the couscous alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the couscous and spoon the cooked mixture over the top.

7. 7

   Drizzle with honey and finish with a sprinkle of parsley.

8. 8

   Serve immediately while everything is warm.

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