Sunday, February 26, 2012

Merguez Sausage with Fennel & Couscous

I don't that often see merguez sausage so, when there they were in a cheese store this week, I picked up half a dozen. This couscous dish, while it may not be authentic, is tasty
Lots of room to improvise here so be creative.

·        1 or 2 tablespoon olive oil
·        1 teaspoon cumin seeds
·        2 bay leaves
·        2 large diced shallots
·        1 teaspoon dried oregano
·        8½ ounces Merguez sausage, cut into 1-inch-long pieces
·        1 fresh fennel bulb finely chopped (discarding green stalky tops)
·        ½ teaspoon harissa paste, or cayenne pepper or sambal sauce
·        2 cups chicken stock, heated
·        ½ cup yellow raisins
·        ½ cup chopped fresh dill, less if using dried
·        1 cup couscous

Heat the oil over medium heat.
Add the cumin seeds and bay leaves; stir, and then add the shallots. Stir-fry for 2 minutes and add the oregano. Stir for a minute
Then add the sausage and stir-fry for an additional 5 minutes on medium-high heat, they should be well browned..
Add the fennel and harissa. Stir and fry for an additional 2 minutes, add the stock. Simmer for 2 minutes.
Add the raisins and chopped dill and stir.
 Pour in the couscous, stir well, and turn off the heat.
Cover the pot immediately and let the dish steam for 15 to 20 minutes.
 Fluff the couscous and serve.

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