JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES
Seasoned with cumin, cayenne pepper, and parsley, these couscous croquettes are fried until crisp to make irrisistable hot appetizers.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Yield 20
Number Of Ingredients 10
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.
CURRY SAUSAGE COUSCOUS
Not certain if you like curry? Don't worry. This flavorful blend of couscous and sausage has just the right touch of curry.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pork, onion, nuts, curry powder and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain.
- Stir in water, butter, parsley and salt; heat to boiling. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff with fork.
Nutrition Facts : Calories 525, Carbohydrate 56 g, Cholesterol 60 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 950 mg
ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET
Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN AND SAUSAGE COUSCOUS
Categories Chicken Kid-Friendly Quick & Easy High Fiber Sausage Chickpea Couscous Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 15
Steps:
- In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, the broth, the water, the chicken, the kielbasa, the carrot, the turnip, the cinnamon stick, and the bay leaf and simmer the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes.
- Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.
MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large soup pot with the EVOO over medium-high heat. Add the sausage and 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 and add the poultry seasoning. Brown the chicken for about 3 minutes, then turn to brown opposite side. Add the onion, garlic, celery, and bell pepper. Cook for 2 minutes, stirring frequently. Add the defrosted green beans and the chicken stock. Bring the liquid up 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 serving fork. Serve immediately, making sure everyone gets a sausage link.
- Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too. They now come in resealable paper containers found on the soup aisle right alongside the cans. The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator. Stocks especially add long-cooked flavor to any quick-cooking dish!
MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT
Make and share this Mediterranean Chicken and Sausage Couscous Pot recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 717.6, Fat 36.9, SaturatedFat 10.5, Cholesterol 158, Sodium 1498, Carbohydrate 36.3, Fiber 6.1, Sugar 11.1, Protein 58.4
LAMB-AND-SAUSAGE COUSCOUS
Make and share this Lamb-and-sausage Couscous recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- 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.
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