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How To make Lamb And Sausage Couscous
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
15 Minutes to Perfectly Cooked Couscous
It takes just 15 minutes and a handful of ingredients. FULL RECIPE????
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INGREDIENTS:
???? 1 cup low-sodium broth or water
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? Kosher Salt
???? 1 cup dry instant couscous (I used this couscous)
TO FLAVOR (OPTIONAL)
???? Pinch of cumin (or spice of your choice)
???? 1 to 2 garlic clove, minced and sauteed in extra virgin olive oil
???? 2 green onions, chopped
???? Fresh herbs to your liking (I used parsley and dill)
Mediterranean lamb couscous recipe
In this video I will be showing you how to make a homemade healthy Mediterranean couscous with lamb shank. The aromas from this delicious lamb will make your house feel even more homely and it tastes sensational.
Ingredients for 2 servings;
In Lamb pot;
2 lamb shanks
1 large onion
2 garlic cloves
1 tbsp turmeric
1tsp black pepper
1tsp mixed spices
2cloves
1tbsp salt
2 small cinnamon stick( or 1/2tbsp ground cinnamon)
2tbsp tomato sauce
4cups water and cooked in pressure cooker. Extend cooking time in normal pot until lambs are well cooked and tender. It may need more water.
Couscous;
1large cup couscous
1/2 tbsp ground cumin
1/2tbsp salt
1/2 tbsp smokey paprika
2 tbsp tomato sauce
2tbsp chopped cilantro and parsley
#Mediterraneanrecipes
#lambshanks
#couscousrecipes
Jacques Pépin's Couscous with Harissa and Lamb | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a wonderful menu inspired by North African flavors. The star of the show is couscous with harissa and lamb and an abundance of vegetables. This recipe is more time-consuming than others, but the end result is worth it. He also makes a cured salmon gravlax, and recommends a strong wine with dinner along with an assortment of fresh and dried fruit for dessert. Happy Cooking!
In This Episode:
00:00 How to make couscous with leg of lamb
3:42 How to make harissa
6:22 How to cook couscous
10:34 How to season and cure salmon gravlax
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 17, 1992. North Africa recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #africanrecipes #couscous #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Indian Spiced Lamb or Chicken with Couscous How to cook recipe
How to cook merguez sausage for couscous, other dishes
Merguez sausage is a spicy lamb sausage frequently used with couscous or French cooking.
Merguez sausage is wonderful as a breakfast sausage, with couscous or ratatouille, or on a fresh baguette with brie cheese. This merguez sausage is produced by Fabrique Delices is one of the best on the market.
The merguez sausage shown in this video is available for purchase on our website:
htpp://mirepoixusa.com
Mirepoix USA/EnjoyFoieGras.com is the premier site dedicated to cooking with and enjoying foie gras, truffles, caviar, French charcuterie, Bobe style Wagyu beef, and artisanal cheese: the world's culinary delights. You'll love our premium quality products and our exceptional personal service. We are diligent about delivering the finest luxury foods directly to your door on time and in top condition.
We feature a large selection of duck and goose foie gras, including Hudson Valley Foie Gras, Sonoma Foie Gras and Rougie Foie Gras and Pates; summer and winter truffles including top quality Alba white truffles and French Perigord black truffles, truffle butter, truffle oil and truffle salt; French charcuterie including specialty sausages, pate, duck confit, and duck rillettes; premium quality osetra caviar produced by sustainable caviar pioneers Tsar Nicoulai Caviar and Black River Caviar; Kobe style/Wagyu beef
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The best couscous recipe with sausage!মজাদার কুসকুস রান্নার সহজ রেসিপি!