I don't cook much with lamb, and have honestly been a little afraid of it because it is somewhat foreign to me. I love eating it, but that's about it.
When hubby came home with some Merguez lamb sausages, I had no choice! I'm glad he did because my cous cous turned out to be a hit. I wanted it to have a North African flare, so I threw together some ingredients I had around the house, and BAM!
Merguez sausages are spicy, so be careful when adding the cayenne pepper if you can't handle a lot of spice!
This recipe yields 4 small servings.
Merguez Lamb Sausage Cous Cous
- 1/4 cup raisins
- 1/4 slivered almonds, toasted
- 250g Merguez lamb sausage
- 1 tsp turmeric
- 2 small onions , finely chopped
- 1 red pepper, seeded and diced
- 1 zucchini, diced
- 1 tsp smoked paprika
- 1/4 - 1/2 tsp cayenne pepper (depends on how much heat you want)
- 1/2 tsp ground cumin
- 1 bay leaf
- 1 1/2 cups of chicken broth
- 1 cup cous cous
- extra virgin olive oil
- pinch of cinnamon
- salt + pepper to taste
Method
1. Pan fry the sausages on medium-high heat with some olive oil until fully cooked. Cut into 1 inch pieces. Set aside.
2. In a pan, saute the onions with some olive oil until slightly translucent. Add the red peppers and zucchini and saute for another 2-3 minutes. Add the chicken broth, turmeric, smoked paprika, cayenne pepper, ground cumin, cinnamon, and bay leaf and simmer for 5 minutes.
3. Add the cous cous, and stir occasionally until the cous cous has absorbed most of the broth. Stir in the sausage, raisins, and almonds. Mix well. Discard the bay leaf. Add salt and pepper to taste. Serve hot.
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