COUSCOUS SAUSAGE MEDITERRANEAN
This is a version of my husband Mike's basic couscous dish that he often makes. He generally puts it together with whatever we have on hand, but this version came out so well that I had to make sure to write it up. I'd be happy if he made this one weekly!
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
- Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
- Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium.
- Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside.
- Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
- Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
- Servings: about 6.
- Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
- As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
- Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
- This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.
MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT
Make and share this Mediterranean Chicken and Sausage Couscous Pot recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large pot with olive oil over med-high heat; add in the sausage; brown all over for about 5 minutes; move the sausage to one side of the pot and then add the sliced chicken.
- Season liberally with salt and pepper; add in poultry seasoning; brown the chicken for about 3 minutes, then turn to brown opposite side.
- Add in the onion, garlic, celery, and bell pepper; cook for 2 minutes, stirring frequently.
- Add the green beans and chicken stock; bring to a simmer, then add the olives, capers, orange slices, and orange zest and stir to distribute.
- Stir in the couscous and cover the pot with a tight fitting lid.
- Turn the stove off and let the pot sit covered for 5 minutes.
- Remove the lid and add the parsley while fluffing the dish with a fork.
- Serve immediately, making sure everyone gets a sausage link.
Nutrition Facts : Calories 717.6, Fat 36.9, SaturatedFat 10.5, Cholesterol 158, Sodium 1498, Carbohydrate 36.3, Fiber 6.1, Sugar 11.1, Protein 58.4
MEDITERRANEAN COUSCOUS
With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. "It relies on a boxed item to get started; then it's just a matter of adding a few ingredients," says Elizabeth Tomlinson of Morgantown, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.
Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large soup pot with the EVOO over medium-high heat. Add the sausage and brown all over for about 5 minutes. Move the sausage to one side of the pot and then add the sliced chicken. Season liberally with salt and pepper and add the poultry seasoning. Brown the chicken for about 3 minutes, then turn to brown opposite side. Add the onion, garlic, celery, and bell pepper. Cook for 2 minutes, stirring frequently. Add the defrosted green beans and the chicken stock. Bring the liquid up to a simmer, then add the olives, capers, orange slices, and orange zest, and stir to distribute. Stir in the couscous and cover the pot with a tight-fitting lid. Turn the stove off and let the pot sit covered for 5 minutes. Remove the lid and add the parsley while fluffing the dish with a serving fork. Serve immediately, making sure everyone gets a sausage link.
- Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too. They now come in resealable paper containers found on the soup aisle right alongside the cans. The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator. Stocks especially add long-cooked flavor to any quick-cooking dish!
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- Warm the olive oil in a 10 to 12-inch cast iron or oven-proof skillet over medium heat as you simultanesouly pre-heat your oven to 450°. Add the shallot, garlic, and sausage to the skillet and use a wooden or silicone spatula to break the sausage into small crumbles. Let cook about 6-8 minutes, stirring periodically, until the sausage crumbles brown slightly.
- Once the sausage is lightly browned and cooked through, add the halved or quartered tomatoes, grapes, and all of the seasonings (kosher salt through black pepper). Stir to evenly distribute the ingredients around the pan and let cook another 3 minutes until the tomatoes and grapes begin to soften slightly and release some of their juices.
- After the tomatoes and grapes have softened slightly, add 1/4 cup low-sodium chicken broth to de-glaze the pan (i.e. gently scrape up any tasty brown bits that have formed at the bottom). Then add the couscous and remaining broth and stir briefly to evenly distribute the couscous among the grapes and tomatoes. Sprinkle the feta and pinenuts over top and immediately transfer the skillet to the middle rack of a pre-heated 450° oven. Let bake 10-15 minutes (10 minutes for softer edges and 15 minutes for crispier edges).
- Meanwhile, combine the Yogurt Drizzle ingredients in a small bowl and whisk until thoroughly combined (start with 3 tablespoons milk and add more if needed to achieve desired consistency). When the couscous is done baking, remove the skillet from the oven and top it with a sprinkling of fresh cilantro (if using) and several tablespoons of the Yogurt Drizzle. Serve the couscous directly from the pan (cover the handle to protect hands) with the remaining Yogurt Drizzle on the side. Enjoy!
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