Heat a grill over high heat. Cover grill and cook the merguez directly on the grilling grate until they are charred and crispy, rotating frequently. This should take 5-7 minutes for 4 inch merguez.
Remove the merguez from the heat and rest. Meanwhile cook your Piperade. Thinly slice the red onion, red pepper and quarter the tomatoes.
Drizzle olive oil into a large skillet over medium high heat. Add in the chopped vegetables. Spoon in the tomato paste and harissa. Stir well.
Add the sea salt. Pour in ¼ cup of water and reduce the heat to medium. Allow to reduce, stirring frequently for about 10-15 minutes until the piperade has gained a nice thickness.
TABOULÉ: COUSCOUS SALAD
FIG AND PROSCIUTTO TARTINE
AUTHENTIC OLIVE TAPENADE