Smoked Sausage And Couscous Food

SMOKED SAUSAGE AND COUSCOUS

Steps:

• In a medium saucepan, bring water and garlic salt to a boil; stir in couscous. Cover and remove from the heat; let stand 5 minutes., Meanwhile, in a large skillet saute sausage and onion over medium heat until sausage is lightly browned. Place couscous in a serving bowl; fluff with a fork. Add sausage mixture, artichokes, peppers and olives; mix gently. If mixture is dry, stir in 1-2 tablespoons reserved artichoke marinade. Serve warm or chilled.

COUSCOUS WITH FISH AND SMOKED SAUSAGE

Steps:

• Heat the oil to medium heat in a deep skillet or paella pan (that's what I used, I jsut happen to have one). Add the sausage and brown. Remove and set aside.
• Brown the fish next. Becareful not to stir it up to much. Add more oil if necessary. Set aside.
• Add onion, tomato, garlic and garbanzo beans. Saute until onions are tender, about ten minutes.
• Stir in the spices, then add the tomato puree and the stock. Stir in the couscous and the spinach, and return the proteins. Cover and turn heat to low. Let sit until couscous is cooked, about 5 minutes.
• Add the cilantro, stir and taste. Adjust seasoning with salt and pepper. Serve with flat bread and labne or yogurt.

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.