Couscous Sausage Mediterranean Food

MEDITERRANEAN COUSCOUS

Steps:

• Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.
• Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.
• Fluff with a fork **Important** or it turns to a brick!
• Can be served hot or chill to make a wonderful salad.

MEDITERRANEAN COUSCOUS

Steps:

• Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
• To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.

JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES

Steps:

• In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.
• Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs.
• To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.

MEDITERRANEAN SHRIMP COUSCOUS

Steps:

• In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

COUSCOUS SAUSAGE MEDITERRANEAN

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 COUSCOUS

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.

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT

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.

MEDITERRANEAN COUSCOUS

Steps:

• Bring broth to a boil and gradually add coucous. Remove from heat and cover.
• Wait 5 minutes then fluff with a fork.
• Combine all ingredients except oil and lemon juice.
• Wisk juice and oil pour over mixture and toss gently.
• If using feta add now.
• Enjoy.

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

LEMONY MEDITERRANEAN COUSCOUS SALAD

Steps:

• Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
• Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
• Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
• Stir frequently as they cook to prevent burning or sticking.
• Remove half the onions and reserve.
• Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
• Remove from the heat.
• While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
• Mix well and season to taste with salt and pepper.
• Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
• Mix well, and sparingly season with salt and pepper to taste.
• Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
• It can be served immediately, warm, or later, cold.
• When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
• Shake jar well, and season the dressing to taste.
• Drizzle the dressing over the warm or cold salad to serve.