Moroccan Merguez Tagine with Pearl Couscous
This is a quick, one pan dinner, that is great for a weeknight when you want something exotic. One this I learned along the way was be really careful with the merguez. Some brands are extremely gamey and not appetizing at all, thankfully that night nachos are also a quick dinner. If when you are cooking the sausage it smells kind "off" and you will not be able to miss it, your don't have good quality merguez and it will ruin your dish.
6 Merguez Sausages
2 Tbsp. olive oil
1 large carrot, cut in large chunks
1 zucchini, cut in large chunks
1 large onion, chopped
4 cloves garlic, minced
2 Tbsp. golden raisins
2 Tbsp. lemon juice
2 c. chicken broth
2 tsp. cinnamon
2 tsp. cumin
1 tsp. coriander
1 tsp. hot paprika
1/4 tsp. turmeric
1 c. pearl couscous
1/4 c. chopped fresh cilantro
Heat the oil in a medium sized skillet. Add the sausage and brown on both sides. Remove from the pan and keep warm.
In the pan saute the onion and carrot over medium heat, stirring often. Cook until the carrot starts to get soft. Add the zucchini and garlic and cook for 3 minutes.
Add the cinnamon, cumin, coriander, hot paprika, and turmeric and cook, stirring, for 1 minute more. Turn the heat up really high and push all the ingredients to the side.
Add the lemon juice and cook on high for 1 - 2 minutes or until thick and saucy.
Add the raisins, broth, and sausage to the pan and bring to a rolling boil. Boil for 3 minutes, stir in the couscous, cover, and reduce the heat to medium.
Simmer for 8 minutes or until the couscous is tender, making sure the pan does not go dry. If it starts to add more plain water.
Remove from the heat and sprinkle with chopped cilantro.