Couscous Sausage Mediterranean Recipes

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SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO



Spicy Couscous Recipe with Shrimp and Chorizo image

Easy, 20-minute spicy couscous recipe with shrimp and Chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.

Provided by Suzy Karadsheh

Categories     Entree

Time 25m

Number Of Ingredients 13

6 oz hard Spanish Chorizo, sliced into thin rounds
Extra virgin olive oil (I used Private Reserve olive oil)
1 small yellow onion, thinly sliced
3 garlic cloves, finally chopped
2 jalapeno peppers, chopped
1 1/4 tsp turmeric
1 1/4 tsp paprika
1 1/4 tsp ground cumin
Salt
1.5 lb large shrimp (prawns),peeled, deviened and well-rinsed
1 1/4 cup couscous
Boiling water
1 cup chopped fresh parsley, stems removed

Steps:

  • In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
  • To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
  • Meanwhile, boil 2 1/2 cup of water.
  • Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
  • Transfer to serving bowls and enjoy! (see suggested sides)

Nutrition Facts : Calories 734 calories, Sugar 1.6 g, Sodium 939.7 mg, Fat 34.1 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 50.1 g, Fiber 5.4 g, Protein 57.1 g, Cholesterol 323.7 mg

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET



Israeli Couscous & Chicken Sausage Skillet image

Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1-1/4 cups uncooked pearl (Israeli) couscous
2 tablespoons minced fresh parsley
1/4 cup crumbled feta cheese, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

MEDITERRANEAN MEATBALLS WITH COUSCOUS



Mediterranean Meatballs with Couscous image

This is a really quick and delicious Mediterranean-style recipe for those that are short on time but not taste. Served over couscous.

Provided by yumster

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 45m

Yield 8

Number Of Ingredients 17

cooking spray
1 pound ground beef
½ cup bread crumbs
1 egg
3 tablespoons chopped fresh mint
2 tablespoons Greek yogurt
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon canola oil
¼ onion, sliced
2 tablespoons all-purpose flour
1 (14.5 ounce) can beef broth
¼ cup Greek yogurt
2 tablespoons chopped fresh mint
3 cups cooked couscous

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Combine beef, bread crumbs, egg, 3 tablespoons mint, 2 tablespoons Greek yogurt, salt, garlic powder, cumin, and pepper in a large bowl. Form into 24 meatballs and place on the prepared baking sheet.
  • Bake in the preheated oven until meatballs are no longer pink in the center, about 20 minutes.
  • Heat oil in a large skillet over medium-high heat. Cook onion until translucent, about 3 minutes. Add flour. Add beef broth gradually and cook until sauce starts to thicken, about 2 minutes. Add meatballs. Whisk in 1/4 cup Greek yogurt and 2 tablespoons mint. Serve over couscous.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 21.4 g, Cholesterol 60.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 411.1 mg, Sugar 1.3 g

SMOKED SAUSAGE AND COUSCOUS



Smoked Sausage and Couscous image

-Taste of Home Cooking School

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water
1/4 teaspoon garlic salt
1 cup uncooked couscous
1 package (16 ounces) Eckrich® Polska Kielbasa, halved lenghwise and cut into 1/4-inch slices
1 medium onion, chopped
1/2 cup marinated quartered artichoke hearts, drained and liquid reserved
1/2 cup roasted chopped sweet red peppers
1 can (2-1/2 ounces) sliced ripe olives, drained

Steps:

  • In a medium saucepan, bring water and garlic salt to a boil; stir in couscous. Cover and remove from the heat; let stand 5 minutes., Meanwhile, in a large skillet saute sausage and onion over medium heat until sausage is lightly browned. Place couscous in a serving bowl; fluff with a fork. Add sausage mixture, artichokes, peppers and olives; mix gently. If mixture is dry, stir in 1-2 tablespoons reserved artichoke marinade. Serve warm or chilled.

Nutrition Facts :

COUSCOUS SAUSAGE MEDITERRANEAN



Couscous Sausage Mediterranean image

This is a version of my husband Mike's basic couscous dish that he often makes. He generally puts it together with whatever we have on hand, but this version came out so well that I had to make sure to write it up. I'd be happy if he made this one weekly!

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup diced raw onion
2 teaspoons olive oil
8 ounces your favorite seasoned sausage, crumbled (can use veggie sausage)
3 garlic cloves, minced
1 1/2 cups diced fresh tomatoes
2 teaspoons minced fresh french basil
2 cups chicken broth (or vegetable broth, for vegetarian)
2 cups couscous
1 tablespoon crumbled feta cheese (optional)
salt & freshly ground black pepper, to taste
fresh lemon juice or lime juice, to taste

Steps:

  • Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
  • Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
  • Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium.
  • Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside.
  • Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
  • Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
  • Servings: about 6.
  • Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
  • As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
  • Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
  • This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.

MEDITERRANEAN COUSCOUS



Mediterranean Couscous image

This recipe is a nice and light side to lamb, chicken, or fish. It's easy to make and tastes great hot or cold!

Provided by Alanna Chau

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 10

2 cups water
1 tablespoon olive oil
½ teaspoon salt
1 (10 ounce) box couscous
1 (13.75 ounce) can artichoke hearts, drained, finely chopped
1 large tomato, cut into small dice
⅓ cup chopped fresh parsley
⅓ cup crumbled feta cheese
1 tablespoon fresh lemon juice
ground black pepper to taste

Steps:

  • Bring the water, olive oil, and salt to a boil in a saucepan. Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork. Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. Season with black pepper.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 68.5 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 1038.8 mg, Sugar 1.8 g

MEDITERRANEAN SAUSAGE RAGOûT



Mediterranean Sausage Ragoût image

I like to serve this with toasted pita bread seasoned with olive oil, lemon juice, garlic, and parsley. It's also delicious spooned over couscous.

Provided by Nancy Verde Barr

Categories     Main Course

Yield 4 to 6

Number Of Ingredients 15

1 Tbs. olive oil
1 lb. Italian sausages (sweet or hot)
1 large onion, finely chopped
4 large cloves garlic, finely chopped
2 Tbs. finely chopped fresh ginger
Kosher salt to taste
1 Tbs. sweet paprika
1 tsp. ground coriander
1/2 tsp. red chile flakes
1/4 tsp. ground cinnamon
5 medium carrots, peeled and sliced on the diagonal 1/4 inch thick
2 cups homemade or low-salt canned chicken broth
1-1/2 cups Marinara Sauce
3 cups (two 15-1/2-ounce cans) cooked or canned chickpeas, rinsed
2 Tbs. fresh lemon juice

Steps:

  • In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there's more than 2 Tbs. of fat in the pan, spoon out the extra. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes. Pour in the chicken broth, increase the heat to medium high, bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
  • Transfer the sausages to a cutting board. Add the marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickepeas are hot 3 to 5 minutes. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt, and serve.

Nutrition Facts : ServingSize 4 to 6, Calories 430 kcal, Fat 200 kcal, SaturatedFat 7 g, TransFat 22 g, Carbohydrate 38 g, Fiber 9 g, Protein 11 g, Cholesterol 45 mg, Sodium 1550 mg, UnsaturatedFat 14 g

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