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Home Easy Stovetop Chicken White Wine Garlic

Lamb Merguez And Peas Over Couscous Recipe

Ingredients

How to make it

  • Heat oil in large skillet, then saute onion and garlic for about 5 minutes or until tender. Add mushrooms and sliced sausage and cook about 5 minutes.
  • Add tomatoes, thyme, ras el hanout and bay leaf. Bring to a boil, then add peas and reduce heat, cover and simmer about 10 minutes, stirring occasionally.
  • Remove cover and simmer another 5 minutes. Remove bay leaf.
  • Meanwhile, prepare couscous by bringing stock and butter to a boil; add dry couscous and stir. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  • Serve sauce over couscous and garnish with mint or parsley.

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The Cook

christinem Worcester, MA

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