Merguez Lamb Patties With Golden Raisin Couscous Food

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MERGUEZ AND LAMB COUSCOUS



Merguez and Lamb Couscous image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

2 pounds lamb neck or shoulder, trimmed of fat and cut into 2-inch pieces (on the bone)
2 lamb shanks, trimmed, meat removed and cut into 2-inch pieces
10 medium-size onions, skinned and cut into 1/2-inch pieces
1/2 rutabaga, skinned and cut into 2-inch cubes
1 head fennel, cut into 2-inch-thick slices
1 tablespoon salt
4 teaspoons ground pepper
2 teaspoons ground ginger
2 1/2 cups slow-cooking couscous
3 tablespoons olive oil
15 medium carrots, scraped, halved and cut into 2-inch lengths
3/4 pound seedless raisins
2 cups (1 can) chickpeas, drained
1 pound merguez, or any good spicy sausage, cut into 2-inch lengths

Steps:

  • Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
  • Bring to a boil, reduce heat and simmer for 45 minutes.
  • Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
  • Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
  • Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
  • Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
  • When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
  • When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
  • Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.

MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS



Merguez Lamb Patties with Golden Raisin Couscous image

Provided by Andrea Albin

Yield Makes 4 servings

Number Of Ingredients 16

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment:
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce

Steps:

  • Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
  • Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
  • While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
  • Serve patties on couscous.

GRILLED MERGUEZ WITH HERBED COUSCOUS



Grilled Merguez with Herbed Couscous image

The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 5

3 cups couscous
1 tablespoon extra-virgin olive oil, plus more for brushing and serving
Coarse salt and freshly ground pepper
2 cups assorted fresh herbs, such as mint, parsley, dill, and oregano, chopped; plus whole leaves for serving
2 pounds merguez sausage (about 18 links), preferably Fabrique Delices (available at Murray's Cheese)

Steps:

  • Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.

COUSCOUS WITH RAISINS



Couscous with Raisins image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup raisins
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups boiling water
2 teaspoons lemon juice
1/4 teaspoon ground cumin
1 cup quick-cooking couscous
Salt to taste

Steps:

  • Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
  • Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams

HOMEMADE MERGUEZ



Homemade Merguez image

Provided by Melissa Clark

Categories     dinner, main course

Time 15m

Yield About 1 pound of sausages

Number Of Ingredients 11

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped; more for serving
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or to taste
Olive oil, for cooking
Harissa, for serving (optional)

Steps:

  • In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
  • In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
  • Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams

LAMB MERGUEZ SAUSAGE PATTIES



Lamb Merguez Sausage Patties image

Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.

Provided by Chef John

Categories     World Cuisine Recipes     African

Time P1DT20m

Yield 4

Number Of Ingredients 11

1 teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

Steps:

  • Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
  • Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
  • Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g

GRILLED MERGUEZ AND ONIONS WITH MINT-LEMON COUSCOUS



Grilled Merguez and Onions With Mint-Lemon Couscous image

In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can't get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.

Provided by Melissa Clark

Categories     weekday, grains and rice, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 1/4 cups boiling water
2 cups couscous (regular or whole wheat)
1 1/2 teaspoons salt, plus more as needed
2 lemons
2 teaspoons ground cumin
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more as needed
1/2 cup thinly sliced radishes
1 red onion, peeled and cut into 1 1/2-inch wedges
8 ounces merguez (lamb or beef)
1 cup halved cherry tomatoes
1 cup roughly chopped mint leaves, plus more for garnish
1 cup roughly chopped parsley leaves and stems, plus more for garnish
1/2 cup thinly sliced cucumber
1/4 cup toasted pine nuts or slivered almonds

Steps:

  • Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
  • Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
  • Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
  • Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
  • Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
  • When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
  • To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.

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