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How To make Lamb And Sausage Couscous

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3 lb Lamb shoulder
- cut into 2-in cubes 1/2 ts Salt; or to taste
Freshly ground black pepper 1 tb Olive oil
1 md Onion; quartered
4 md Carrots; peeled
-and cut into 1/2-in rounds 2 Celery stalks
- cut into 4 pieces 1/4 c Tomato paste
3 tb All-purpose flour
1 c Dry white wine
6 c Low-sodium chicken broth
-=OR=- Water 1 ts Cayenne pepper
1 tb Ground cumin
6 Spicy sausages
- preferably merguez-style 2 md Zucchini
- cut into rounds 1-in thick 1 1/2 c Couscous
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb. Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

How To make Lamb And Sausage Couscous's Videos

Couscous with chicken and merguez sausages Recipe

Couscous with chicken and merguez sausages.

My husband prepared a quick meal with some inspiration by a Moroccan cuisine, Couscous Royal which uses three kinds of meat: lamb, chicken and spicy merguez sausages. For his quick and simple version, he used only chicken and merguez sausages and of course vegetables from the can.
For Couscous Royal, the lamb is cooked in a rich broth with vegetables and chick peas, and the chicken and sausages are grilled. When everything’s ready, the meat, broth and veggies are served on a bed of fluffy couscous grain. I have tried it at a Moroccan restaurant and it was super delish.
I will share a Couscous Royal recipe with you from The Everyday French Chef which I think you will enjoy preparing. The link to his page below.

Source:

Couscous Royal Recipe:

Ingredients:

For the main pot:
1 pound (500 g) lamb (from leg or shoulder)
1 large onion or 2 medium onions
1 tbsp. olive oil
1 cup puréed tinned tomatoes
1 tbsp. tomato paste
1 tsp. Ras el hanout (A must)
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. ground coriander
pinch of saffron
1 cayenne pepper, crushed
2 tsp. sea salt or regular salt
freshly ground black pepper
4 carrots
3 turnips
3 zucchini
2-3 branches celery
1 cup cooked chick peas (see above)
In addition:
4 chicken legs
1 tbsp. olive oil
1 tbsp. harissa (or 1 tsp. paprika + 1 crushed cayenne pepper)
1 tsp. ground cumin
1/2 tsp. salt
8 merguez sausages
2 cups couscous (semolina)
2 tbsp. butter

Instructions:

Cut the lamb into large cubes. Remove any fat. Peel and mince the onion.
Heat the olive oil to sizzling in a large sturdy pot. Add the lamb and brown lightly on all sides, about 5 minutes. Add the onion and sauté, stirring, until tender, about 5 minutes more. Add the puréed tomatoes. Now add enough water to cover the meat. Add one more quart (liter) of water.
Put the tomato paste in a small bowl and thin it out by adding 1 tsp. of water at a time, stirring. Add to the pot. Add the spices, saffron, crushed cayenne pepper, salt and black pepper. Bring to a boil, then turn down the heat and simmer for 30 minutes.
While the broth is simmering, marinate the chicken. Combine the olive oil, harissa, cumin and salt in the bottom of a large bowl. Add the chicken legs and stir to coat well. Set aside.
Preheat the oven to gas mark 7 (400 F, 210 C).
Now prepare the veggies. Peel the carrots and chop into 2-inch (5-cm) logs. Peel and quarter the turnips. Use a vegetable peeler to remove strips of peel from the zucchini to create a striped effect (I don’t know why this is done, but it is traditional — see photo). Trim away the celery leaves and cut the branches into pieces.
When the broth has simmered for 30 minutes, add the carrots and turnips. Add the cooked chick peas. Taste and add more salt if necessary. Keep the pot simmering for another 20 minutes.
At the same time, place the chicken legs in an oil baking pan and put in the oven to roast for 40 minutes. Baste from time to time.
When the broth has been simmering for 20 more minutes, add the zucchini and celery. Simmer for 20 minutes more.
During this last simmering stage, fry the merguez in a skillet until the sausages are evenly browned on all sides. When they’re ready, drain them on a paper towel and return to the pan to keep them warm.
Now make the couscous. Bring 2 cups of salted water to boiling. When it boils, add the couscous, immediately turn off the heat and cover the pot. Wait two minutes, then open the pot, add the butter and fluff with a fork to break up the lumps. Cover the pot again and place it over very low heat to steam for one more minute. Fluff again.
Everything should now be ready. Serve as described above. Serves 4-6.

Enjoy!

Bon Appétit!

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Gordon Ramsay's Sausage Hotpot

No color, no flavor. Gordon Ramsay creates a beautiful sausage hotpot with his daughter, along with a wonderful potato and beetroot gratin. Try this for dinner tonight! Get more great cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV

Morrocan Lamb with Butternut Couscous

Try this tempting new twist for lamb chops, full of fresh flavours, colour and crunch. Perfect for a healthy lunch with friends or light dinner.

For this recipe and more visit:

Jamie's Moroccan Beef Tagine

This classic North African beef recipe is simple to do and makes a wonderful meal to share. This tagine recipe is like a stew with attitude: seasoned with aromatic spices then coupled with squash and prunes slow-cooked in its own juices. Brilliant.

What are your favourite North African dishes Food Tubers? Think we should be looking further south on the continent for inspiration? Tell us what you would like to see on the channel in the comments box below, we would love to hear from you.

This recipe was first shown as part of the Jamie Does series on Channel 4 (UK). If you're in the UK or Ireland you can view the whole thing right here:

And it's also in the book on page 210:

Links from the video:
Classic Lamb Tagine |
Hearty Sausage Casserole |

For more nutrition info, click here:

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Israeli Couscous Recipe | Kin Community

Hungry for more? Find everything you need for this recipe at Savor tasty KIN EATS videos & recipes here: Find the full Couscous with Sausage and Feta Cheese recipe by clicking on Show more below.

Couscous is generally seen in many side dishes, but did you know that it can make a hearty and delicious entree as well? Kelly Bryson Pearce shares her recipe for a filling couscous dish that is prepared with sausage, onion and feta! Brilliant!
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Israeli Couscous with Sweet Italian Sausage, Feta, Onions, and Sweet Basil

Serves 3 to 4

8 ounces (230 g) Israeli Couscous
4 tablespoons (60 mL) olive oil, divided
4 sweet Italian chicken sausages, chopped
1 red onion, diced
4 ounces (115 g) feta cheese
2 ounces (56 g) Parmesan cheese
1 bunch basil, chopped and divided
salt and pepper to taste

Brown the cous cous in about a Tablespoon of butter + 1 Tablespoon olive oil. Pour 2 cups (480 mL) of water in with the browned couscous and bring to a boil. Season with salt and pepper. Reduce heat to medium-low, cover and simmer for 10-15 minutes or until all of the liquid has bee absorbed.

Remove the cover and lightly fluff couscous with a fork. Pour the couscous into a large bowl and set aside. Pour 2 tablespoons (30 mL) oil into a skillet and place over medium high heat. Add the sausage and sauté for about 7 minutes. Pour the sausage over the couscous and return the skillet to the heat.

Pour the remaining oil into the skillet and sauté for 5 to 7 minutes. Season with salt and pepper. Pour onions over the couscous mixture. Crumble the feta, grate Parmesan and sprinkle ½ the basil over the mixture. Season with salt and pepper. Gently fold mixture together until well combined.

Sprinkle with remaining basil and serve.

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Moroccan Lamb With Potato & Raisins | Gordon Ramsay

This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.

#GordonRamsay #Cooking

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