Couscous With Fish And Smoked Sausage Recipes

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ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS



One-Pot Smoky Fish With Tomato, Olives and Couscous image

Flaky white fish and pearl couscous simmer together in a rich, smoky tomato sauce for a punchy one-pot dinner that comes together in just half an hour. The sauce relies heavily on pantry ingredients (think anchovies, roasted red peppers, crushed tomatoes and paprika); if you like more green on your dinner plate, a lemony arugula salad is a nice complement to the smoky flavors in this dish.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil, plus more for serving
3/4 cup jarred roasted red peppers, roughly chopped, or 1 fresh red bell pepper, cored, seeded and diced
1 medium yellow onion, thinly sliced
4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut
Kosher salt and black pepper
1 1/2 tablespoons minced garlic (about 3 large cloves)
1 tablespoon chopped anchovies (about 4 fillets)
1 teaspoon smoked paprika
Pinch of ground cayenne
1/3 cup dry white wine
1 1/2 cups chicken stock, preferably low-sodium
1 (14-ounce) can crushed tomatoes
1/2 cup olives, preferably black or Kalamata, pitted or not
2 tablespoons chopped fresh parsley, plus more for serving
3/4 cup pearl couscous
2 teaspoons sherry vinegar or red wine vinegar

Steps:

  • In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
  • If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
  • Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
  • Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.

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.

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