Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of North Africa! This irresistible Lamb and Sausage Couscous is not just a meal – it's a flavor explosion that will have your family and friends begging for seconds. Imagine tender, perfectly spiced lamb and savory sausage nestled on a bed of fluffy couscous, creating a dish that's both comforting and excitingly exotic. Whether you're a seasoned chef or a curious home cook, this recipe promises to bring a touch of Mediterranean magic to your dining table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- Lamb, ground
- Sausage, sliced
- Couscous
- Vegetable broth
- Onion, diced
- Garlic, minced
- Parsley, chopped
- Spices (cumin, paprika)
- Salt
- Pepper
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, and chopping the fresh parsley. Measure out the spices and set aside.
- Heat a large skillet or Dutch oven over medium-high heat. Add ground lamb and sliced sausage, cooking until the meat is browned and fully cooked, breaking it into small pieces as it cooks.
- Add diced onions to the meat and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Stir in minced garlic, cumin, and paprika. Cook for an additional minute to release the aromatics and spice flavors.
- Pour vegetable broth into the skillet, bringing the mixture to a gentle simmer. Reduce heat to medium-low and let it simmer for 10 minutes to allow flavors to meld together.
- In a separate pot, prepare the couscous according to package instructions, typically using the same vegetable broth for added flavor.
- Season the meat mixture with salt and pepper to taste, adjusting the seasoning as needed.
- Once couscous is fluffy and cooked, fluff it with a fork and transfer to a serving platter.
- Top the couscous with the lamb and sausage mixture, garnishing generously with freshly chopped parsley.
- Serve hot, ensuring each serving has a mix of meat and couscous, and enjoy the rich, aromatic North African-inspired dish.
Tips
- Meat Selection Matters: Choose high-quality ground lamb and a flavorful sausage like merguez for authentic North African taste.
- Spice it Right: Don't be shy with cumin and paprika – these spices are the heart and soul of the dish. Toast them briefly to release their full aromatic potential.
- Broth is Key: Use a rich vegetable broth when cooking couscous for an extra layer of flavor. Homemade is best, but a good-quality store-bought broth works well too.
- Timing is Everything: Cook the meat first to develop a deep, rich flavor base before adding onions and garlic.
- Fluff with Care: When preparing couscous, let it rest covered for a few minutes after cooking, then fluff gently with a fork to keep it light and airy.
- Garnish Generously: Fresh parsley isn't just a garnish – it's a crucial flavor enhancer. Chop it finely and sprinkle liberally.
- One-Pot Wonder: If you want to reduce cleanup, consider using a large, deep skillet that can handle both the meat mixture and couscous preparation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
