Frankfurter Couscous Recipes

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES

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

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.

FRANKFURTER COUSCOUS

Steps:

• Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
• Add beef broth and enough water to barely cover ingredients in pot.
• Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
• Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
• No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
• Serve the grits on a large platter with a mound of vegetables and the frankfurters.

COUSCOUS ROYALE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
• Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
• While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
• Serve chicken stew over the couscous with a dollop of yogurt.

SAUSAGE AND SPINACH COUSCOUS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
• Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1⁄4 cup water to the skillet while the vegetables are cooking.
• Return the sausage to the skillet. Add the broth and tomato sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
• Fluff the mixture lightly with a fork just before serving.
• Yields generous 1 cup per serving.

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.