Lamb and sausage couscous is a flavorful and hearty dish that is perfect for a special occasion or a weeknight meal. The lamb and sausage are cooked together in a flavorful sauce, and then combined with couscous, vegetables, and herbs. The result is a delicious and satisfying dish that is sure to please everyone at the table. Whether you are a seasoned chef or a beginner in the kitchen, this recipe will help you create a delicious lamb and sausage couscous dish that will be a hit with your family and friends.
Here are our top 6 tried and tested recipes!
SPANISH LAMB AND COUSCOUS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a distinctive lamb dinner? Then check out these browned chops simmered in a flavorful sauce and served with couscous - a wholesome meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
- Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.
- Stir in olives; sprinkle with parsley. Serve with couscous.
Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 5 g, TransFat 1/2 g
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.
LAMB WITH SAUSAGE-MINT COUSCOUS AND PARSLEY JUS
Steps:
- Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover; chill. Let stand 1 hour at room temperature before serving.)
- Preheat oven to 400°F. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb; cook until brown on all sides, about 3 minutes. Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes. Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover; remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint; toss to blend. Season couscous to taste with salt and pepper. Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.
HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY
Here's what you need: kosher salt, McCormick® Hearty Spice Blend, freshly ground black pepper, lamb chop, canola oil, kosher salt, freshly ground black pepper, McCormick® Hearty Spice Blend, garlics, orange zests, oranges, orange zest, orange juice, fresh mint, full-fat yogurt, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, chicken broth, butter, kosher salt, couscous, pitted dates, olive oil, fresh parsley, chives, toasted pine nut
Provided by Tasty
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
- On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
- Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
- Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
- While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
- Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
- Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
- Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
- Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
- Just before serving, fold the parsley and chives into the couscous.
- To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
- Enjoy!
Nutrition Facts : Calories 1363 calories, Carbohydrate 99 grams, Fat 75 grams, Fiber 9 grams, Protein 75 grams, Sugar 35 grams
COUSCOUS WITH FISH AND SMOKED SAUSAGE
I had some halibut I was going to steam but when I opened the package it didn't look like enough food. So I decided to toss it into my couscous and season with ingredients on hand. This is a great one dish meal I can eat for several days! Spicy and full of good veggies. I learned this method from a friend from Tunisia. he makes it with lamb and zucchini, so feel free to get creative with ingredients!
Provided by Korkin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil to medium heat in a deep skillet or paella pan (that's what I used, I jsut happen to have one). Add the sausage and brown. Remove and set aside.
- Brown the fish next. Becareful not to stir it up to much. Add more oil if necessary. Set aside.
- Add onion, tomato, garlic and garbanzo beans. Saute until onions are tender, about ten minutes.
- Stir in the spices, then add the tomato puree and the stock. Stir in the couscous and the spinach, and return the proteins. Cover and turn heat to low. Let sit until couscous is cooked, about 5 minutes.
- Add the cilantro, stir and taste. Adjust seasoning with salt and pepper. Serve with flat bread and labne or yogurt.
Nutrition Facts : Calories 265.7, Fat 6.5, SaturatedFat 1.1, Cholesterol 2.4, Sodium 258.2, Carbohydrate 43.5, Fiber 5.5, Sugar 5, Protein 9.4
MERGUEZ AND LAMB COUSCOUS
Provided by Bryan Miller
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
- Bring to a boil, reduce heat and simmer for 45 minutes.
- Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
- Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
- Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
- Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
- When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
- When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
- Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.
Tips:
- Use high-quality ingredients. The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal vegetables, high-quality meats, and flavorful spices.
- Don't be afraid to experiment. There are many different ways to make lamb and sausage couscous. Feel free to adjust the recipe to your own taste preferences. Try adding different vegetables, spices, or herbs. You can also change the type of sausage you use.
- Cook the couscous properly. Couscous is a delicate grain that can easily be overcooked. Be sure to follow the package directions carefully. Generally, couscous should be cooked in boiling water for about 10 minutes, or until it is tender and fluffy.
- Let the dish rest before serving. This will allow the flavors to meld and develop. Cover the dish with foil and let it rest for about 10 minutes before serving.
Conclusion:
Lamb and sausage couscous is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover lamb and sausage, and it is also a good option for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will love. So next time you are looking for a new and exciting recipe, give lamb and sausage couscous a try.
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