SEATTLE — Of all the foods that are fun to pronounce and eat, it's hard to beat couscous. It's light and fluffy and pairs great with lots of meals. Chef Tom Douglas shows us how to use it in one of his favorite comfort dishes. He joined us from the Hot Stove Society kitchen.
Lamb Sausage and Couscous
By Chef Tom Douglas
(serves 2-4)
- 1 cup Moroccan Couscous
- 1 cup Water
- 1 lb Lamb Merguez, we used Uli’s
- 1 Medium Yellow Onion, Chopped
- 24 oz Jar of Your Favorite Tomato Sauce
- 1 tsp Fresh Ground Cumin
- Olive Oil
- Fresh Mint
- Fried Chickpeas
- Quick Pickled Cucumbers
Instructions:
- Boil water. Place couscous in a flat bottom pan (we used a cake pan) and pour one cup of boiling water over top. Cover with plastic wrap and let sit for 10 minutes. Fluff with a fork before serving.
- Sautee sausages with onion until cooked through and brown.
- Heat tomato sauce, cumin, salt, and pepper in a saucepan until hot. Pour over sausages and use the liquid of the sauce to deglaze the pan, scraping up all the good brown bits.
- Plate with couscous and top with herbs, fried chickpeas, and quick pickled cucumber slices.
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