Update my dinner status, I'm making this tonight.
19 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small saucepan with a tight fitting lid, bring to boil 1 cup of the chicken stock along with 1 tbsp butter. Add 1 cup of couscous, stir once, cover and remove from heat. Set aside.
In another larger saucepan, preferably stainless steel, saute the onion and garlic in olive oil over medium high heat. Add the sausages, breaking them up with a wooden spoon. Add spices, chopped carrots and cauliflower and stir occasionally until well browned and the veggies are almost tender. The mixture should be nicely sticking to the pan at this point. Worry not. Now add that remaining half cup of chicken stock. There will be an exciting woosh with lots of steam and this will scare the cat. Scrape up any browned bits with the wooden spoon. Turn the heat down to medium. Add the peas, peppers, shrimp and cover. Let that cook a minute or until the shrimp are coated and pink (don't overcook them!).
Your couscous should be done. Remove its lid and fluff with a fork. Add it to the sausage mixture and mix it all up. Add salt and pepper to taste - don't be shy. Remove from heat and enjoy!
