Couscous with chicken and merguez sausages Recipe
Couscous with chicken and merguez sausages.
My husband prepared a quick meal with some inspiration by a Moroccan cuisine, Couscous Royal which uses three kinds of meat: lamb, chicken and spicy merguez sausages. For his quick and simple version, he used only chicken and merguez sausages and of course vegetables from the can.
For Couscous Royal, the lamb is cooked in a rich broth with vegetables and chick peas, and the chicken and sausages are grilled. When everything’s ready, the meat, broth and veggies are served on a bed of fluffy couscous grain. I have tried it at a Moroccan restaurant and it was super delish.
I will share a Couscous Royal recipe with you from The Everyday French Chef which I think you will enjoy preparing. The link to his page below.
Source:
Couscous Royal Recipe:
Ingredients:
For the main pot:
1 pound (500 g) lamb (from leg or shoulder)
1 large onion or 2 medium onions
1 tbsp. olive oil
1 cup puréed tinned tomatoes
1 tbsp. tomato paste
1 tsp. Ras el hanout (A must)
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. ground coriander
pinch of saffron
1 cayenne pepper, crushed
2 tsp. sea salt or regular salt
freshly ground black pepper
4 carrots
3 turnips
3 zucchini
2-3 branches celery
1 cup cooked chick peas (see above)
In addition:
4 chicken legs
1 tbsp. olive oil
1 tbsp. harissa (or 1 tsp. paprika + 1 crushed cayenne pepper)
1 tsp. ground cumin
1/2 tsp. salt
8 merguez sausages
2 cups couscous (semolina)
2 tbsp. butter
Instructions:
Cut the lamb into large cubes. Remove any fat. Peel and mince the onion.
Heat the olive oil to sizzling in a large sturdy pot. Add the lamb and brown lightly on all sides, about 5 minutes. Add the onion and sauté, stirring, until tender, about 5 minutes more. Add the puréed tomatoes. Now add enough water to cover the meat. Add one more quart (liter) of water.
Put the tomato paste in a small bowl and thin it out by adding 1 tsp. of water at a time, stirring. Add to the pot. Add the spices, saffron, crushed cayenne pepper, salt and black pepper. Bring to a boil, then turn down the heat and simmer for 30 minutes.
While the broth is simmering, marinate the chicken. Combine the olive oil, harissa, cumin and salt in the bottom of a large bowl. Add the chicken legs and stir to coat well. Set aside.
Preheat the oven to gas mark 7 (400 F, 210 C).
Now prepare the veggies. Peel the carrots and chop into 2-inch (5-cm) logs. Peel and quarter the turnips. Use a vegetable peeler to remove strips of peel from the zucchini to create a striped effect (I don’t know why this is done, but it is traditional — see photo). Trim away the celery leaves and cut the branches into pieces.
When the broth has simmered for 30 minutes, add the carrots and turnips. Add the cooked chick peas. Taste and add more salt if necessary. Keep the pot simmering for another 20 minutes.
At the same time, place the chicken legs in an oil baking pan and put in the oven to roast for 40 minutes. Baste from time to time.
When the broth has been simmering for 20 more minutes, add the zucchini and celery. Simmer for 20 minutes more.
During this last simmering stage, fry the merguez in a skillet until the sausages are evenly browned on all sides. When they’re ready, drain them on a paper towel and return to the pan to keep them warm.
Now make the couscous. Bring 2 cups of salted water to boiling. When it boils, add the couscous, immediately turn off the heat and cover the pot. Wait two minutes, then open the pot, add the butter and fluff with a fork to break up the lumps. Cover the pot again and place it over very low heat to steam for one more minute. Fluff again.
Everything should now be ready. Serve as described above. Serves 4-6.
Enjoy!
Bon Appétit!
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Israeli Couscous Recipe | Kin Community
Hungry for more? Find everything you need for this recipe at Savor tasty KIN EATS videos & recipes here: Find the full Couscous with Sausage and Feta Cheese recipe by clicking on Show more below.
Couscous is generally seen in many side dishes, but did you know that it can make a hearty and delicious entree as well? Kelly Bryson Pearce shares her recipe for a filling couscous dish that is prepared with sausage, onion and feta! Brilliant!
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Israeli Couscous with Sweet Italian Sausage, Feta, Onions, and Sweet Basil
Serves 3 to 4
8 ounces (230 g) Israeli Couscous
4 tablespoons (60 mL) olive oil, divided
4 sweet Italian chicken sausages, chopped
1 red onion, diced
4 ounces (115 g) feta cheese
2 ounces (56 g) Parmesan cheese
1 bunch basil, chopped and divided
salt and pepper to taste
Brown the cous cous in about a Tablespoon of butter + 1 Tablespoon olive oil. Pour 2 cups (480 mL) of water in with the browned couscous and bring to a boil. Season with salt and pepper. Reduce heat to medium-low, cover and simmer for 10-15 minutes or until all of the liquid has bee absorbed.
Remove the cover and lightly fluff couscous with a fork. Pour the couscous into a large bowl and set aside. Pour 2 tablespoons (30 mL) oil into a skillet and place over medium high heat. Add the sausage and sauté for about 7 minutes. Pour the sausage over the couscous and return the skillet to the heat.
Pour the remaining oil into the skillet and sauté for 5 to 7 minutes. Season with salt and pepper. Pour onions over the couscous mixture. Crumble the feta, grate Parmesan and sprinkle ½ the basil over the mixture. Season with salt and pepper. Gently fold mixture together until well combined.
Sprinkle with remaining basil and serve.
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10minutes Vegetable Couscous Recipe | Easy Couscous Recipe |Vegetable Couscous |How To Cook Couscous
HOW TO COOK PERFECT VEGETABLE COUSCOUS ॥ HEALTHY LUNCH RECIPE ॥ COUSCOUS RECIPE
______ STEP 1: Couscous ______
~ Water 2 cups
~ Couscous 2 cups
~ Salt 1/4 tsp
~ Oil 1 tbsp
______ STEP 2: Vegetables ______
~ Oil 1/2 cup
~ Carrot 1/3 cup
~ Potato 1/2 cup
~ Green Capsicum 1/3 cup
~ Red Capsicum 1/3 cup
~ Salt 1/2 tsp
~ Turmeric Powder 1/4 tsp
~ Chicken Stock Powder 2 tbsp
~ Onion 1/2 cup
~ Green Peas 1/2 cup
~ Tomato 1 medium size
~ Crushed Black Pepper 1/2 tsp
~ Boiled Couscous
~ Green Chillies 5-6 chopped (medium sized)
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One-Pot Moroccan Couscous With Chickpeas (15-Minute Recipe)
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. Oil-free option.
Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
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