Lamb Merguez And Peas Over Couscous
From christinem 12 years ago
- 30 to make
- Serves 4 - 6
Spicy lamb Merguez sausage simmered with tomatoes, mushrooms and peas, served over couscous.
Ingredients
- 1 tbsp olive oil shopping list
- 1 medium onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 10 oz lamb Merguez sausage, cut into 1/2" to 3/4" chunks shopping list
- 10 oz sliced mushrooms shopping list
- 1 15-oz can diced tomatoes (about 1 3/4 cups) shopping list
- 1 tsp dried thyme shopping list
- 1 tsp ras el hanout (North African/Moroccan spice blend) shopping list
- 1 bay leaf shopping list
- salt & pepper to taste shopping list
- 1 cup frozen peas, thawed shopping list
- 1 cup broth or water shopping list
- 1 tbsp butter shopping list
- 1 cup dried couscous shopping list
- Fresh chopped mint or parsley for garnish shopping list
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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