Couscous Alsatian Style With Sausage Apples And Cranberries Recipes

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
• Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
• Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
• Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
• Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

Steps:

• Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Steps:

• In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
• Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
• While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Steps:

• In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer. Turn off heat and let stand until ready to use.
• In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves. Make sure spices are evenly distributed. In a small bowl, mix together the garlic and ginger root.
• In a very large skillet, heat 3 tablespoons oil over medium-high heat. Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes. Stir in the apples and remaining 1/2 teaspoon each salt and pepper. Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more. Transfer mixture to a bowl. Add vinegar to cranberry mixture.
• Add another tablespoon oil to same skillet over medium-high heat. Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds. Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes. Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated. Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients. Toss everything together; taste and add more salt if necessary.

Steps:

• Put about 2 tablespoons of olive oil in a 3 quart pot over medium heat. Add couscous and toss to coat. Stir couscous occasionally for a few minutes until it begins to brown. Add cinnamon and ginger and saute another minute. Add chicken stock to pot, about 1 teaspoon salt and 1/2 teaspoon freshly ground pepper, and bring to boil over high heat. Reduce heat to medium low and boil about 8 minutes, stirring occasionally, until the couscous is soft. Drain couscous and set aside in a large mixing bowl. While the couscous is cooking, in a large pan brown the pecans over medium heat until they just begin to brown and are fragrant. Stir frequently; nuts burn easily. Just before removing them from the pan add a little olive oil and the cayenne pepper and stir to coat the nuts. Remove from pan to a small bowl. In the same pan, add about 1 1/2 tablespoons olive oil and equal amount of butter. Add the onions, season with a bit of salt and pepper, and saute over medium-low heat until soft and translucent, about 5-7 minutes. Add apples to pan, add a bit more salt and pepper over the apples, then stir them into the onions and continue to cook the mixture a few more minutes until the apples are soft. Add the wine, stir, and cook another minute until the wine is mostly absorbed. Add the mixture to the couscous. In the same pan, over medium heat, add the remaining tablespoon of butter and 1 tablespoon olive oil. Add the sausage and saute a few minutes until browned. Add to the couscous mixture. Preheat oven to 350. Add the pecans, the cranberries, the thyme and parsley to the couscous mixture and combine. Check seasoning. Butter a casserole dish large enough to hold mixture, put the mixture in the dish and bake, uncovered, about 30 minutes, just so it's heated through.