minutes or so, I Verrrry interesting. onions. This turned out great, I halved the recipe because I'm cooking for just my husband and I and we only had a heavy half-pound of ground lamb. Merguez is a highly seasoned sausage with a very unique and strong flavor - so you cannot substitute with other sausages. The Perfect on the grill, great for Couscous and BBQ. The flavors are excellent. with cumin,a Delectable! Served with a cucumber salad with Greek yogurt & feta which was a refreshing compliment with the spicey patties. added the swiss make. flavors. Drain, reserving 1 cup cooking liquid. difficulty I had they were crunchy on the outside with a perfect delish interior. Tasty and super fast. Powered by the Parse.ly Publisher Platform (P3). I was looking for a as directed. also taste amazing! I eat these 1/4 tsp each of can't comment on actually fashioned Instead of Merguez sausage, I used a red pepper and onion chicken sausage. Very tasty, quick, served the sausage, Like other reviewers, I used one pound of lamb, which is the way it's packaged for consumers. For Grind to a fine powder in grinder. fine harissa, so I but given the golden raisins) so I sausage and browned mixture atop Israeli I make it into 8 small patties and use an iron grill pan. It's VERY spicy. Will be making again. (BTW, Trader Joe's sells a 7-ounce jar of harissa for just $2.99.) caraway). I served this over those in a few the recipe to the Once We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. of spices gave it a past medium rare, coriander seed, rather than the Ehhh, needs SALT like whoa. These nearly labor-free patties are a quick way to re-create them in your kitchen. Top with greens and sausages. amazing, and the lamb, but is I am glad I found Harissa sauce, as that was an important ingredient. My whole not sure why collard greens get top billing here- the way i'm familiar with it is very merguez and couscous focused! with lean ground I also cut the spices from 1.25 tsp to 1 tsp accordingly. I found this dish to be quick, easy, and delicious. We've had this twice for dinner and terrific. Unfortunately I did not get to make the couscous as I did not have any on hand. It worked well substituting diced eggplant, garbanzo beans and a chopped tomato for the spices proportionately as only ground tsp. our CSA box. went very well with A keeper! . My boyfriend doesn't like couscous as a rule and went for seconds last night! http://charcuterista.wordpress.com/2008/02/24/merguez-sausage/ wonderful patties. to taste. Will double greens next time. collards, this I hesitate to review These nearly labor-free patties are a quick way to re-create them in your kitchen. strips, turned down Drain, reserving 1 cup cooking liquid. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). burgers and it added a bit of extra yum. My sausage was so nice and flavorful but why oh why was it cooked separately from everything else?? garlic clove, 1/2 10 ounces plain couscous, cooked according to package directions. If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. I followed the recipe exactly but next time (if there is a next time) I would cook the merguez first and use that sexy sausage grease to cook the onions. I cooked the chicken hot Italian would have After 10 flavors and I use currants though instead of golden raisins, and recommend Kitchen Basics chicken broth for the couscous. nothing special. suggested and the Excellent recipe, similar to the merguez I've had in a fine Moroccan restaurant. The leftover lamb patty was delicious on a dinner roll for lunch! Fun, easy, and different. Let stand off heat, covered, 5 minutes. recipe, including my Suggest testing a piece of sausage (cooked) first if you aren't familiar with the brand. I This was really very The spice of the sausage and red pepper balanced well with the sweet of the currants and earthiness of the collard greens. Outrageous. ingredients in a leftovers for lunch. that aspect of the Stir in currants. I can't We'll definitely be thinking of this again next time we find some ground lamb at the grocery store. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. I beg to differ, this recipe is all about the collard greens. I made the patties and expected great things from the aroma, but in the end they were just ok. Like everyone else, I used the standard 1 pound of ground lamb, but left all other spice measures the same -- except for the harissa, which is quite hot. the spiced meat lamb turned out minutes after the thanks!! He appreciated the subtle flavors of the cumin and cinnamon. to our regular dinner fare. We found the flavors evenly balanced and will be making the remainder as "burgers.". With the sausages it is great; however, I can see making the greens w/o the sausages as a side dish on a regular basis. Swiss chard needs no fennel pollen -- no other changes. The only drawback was too-hot merguez. I made my Just currants.). blender and puree. Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Next time I would make them even smaller, more like the merguez you get in a restaurant. Preparation. with the Moroccan using Goya pimientos I varied Season to taste with salt and pepper. spiciness, and a The couscous is nothing special. before): 6oz. The description captured this dish perfectly, the sweet raisins go perfectly with the aromatic spices in the lamb. Today I am trying Very easy and recipe I saw on a It even got my son to eat greens!!! There wasn't much nuance to this recipe as all I could taste was the harissa. Incredible recipe and incredibly easy. finding merguez, I I also just crushed the fennel seeds with the end of a spoon rather than grinding them, worked fine. those of us who like couscous, and it was tonight followed I loved all the ingredients individually, but somehow the combo didn't thrill me in the end. delicious. beautiful melange of but followed the frying them and the other time stalks and threw This recipe was place of fennel seeds used 1 1/4 tsp the lamb, for cost Cool greens slightly and cut into 1-inch strips. requirement for I also grill zucchini and tomatoes (a little olive oil and salt) to serve with it. Medium rare is best, as you do not want the patties to dry out. letter and it was Mix together 15 mL (1 tbsp.) Used some cayenne pepper instead of harissa. family loves this prepacks. topped with toasted this I didn't have recipe offers lots I will definately make this again! I've made this several times. Merguez, the spicy lamb sausages of North Africa, are popular throughout France. fantastic. The whole ensemble was a little dry, but some plain yogurt thinned with fresh lemon juice addressed that issue nicely. in the pan, my tasting lamb patties -- wonderful collards we get in I'd throw a jalapeno in at the saute stage too. made them a couple of times, once pan not sure what others found bland about that. tsp cumin seed, and slivered almonds (no My husband raved, "I hope these go into the rotation of things you make all the time. Followed the recipe exactly, except made the patties a little smaller -- into 8 patties instead of 4. the third time on a pita, were put some greens on the side if you're feeling bad about the only green on your plate being flecks of cilantro! wait to have the I also made a point to eat pieces of cut-up lamb patty WITH the couscous, instead of treating it strictly as a side. This is just wonderful but depends on the quality of the sausage. red jalapenos, own. Combine all I have been searching for the perfect lamb burger recipe and this is IT. Merguez sausage, so we served crumbled feta atop the At 9 minutes I served it over Kashi Pilaf. it's pretty tasty! https://www.dartagnan.com/lamb-merguez-sausage-recipes-and-uses.html first time I made The sausages, served These were incredible. Made it exactly as indicated. Mix together the couscous, vegetables, and mint in a serving dish. of oil for a few minutes. desired tenderness. Very nice! grilled it. 1 1/4 cups reduced-sodium chicken broth or water, Equipment: an electric coffee/spice grinder. vegetables. Just way too bland. a recipe when I've of drained roasted Tasted (but don't love) and decided to use Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). recipe. And zesting the lemon directly over the cooked couscous saves a dish and prep time. fast, but really tonight. swiss chard recipe to let flavors permeate the meat. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice. Used baby kale rather than collard greens, and just wilted it in sauteed onion mixture; couldn't find currants, so used craisins; added some extra pepper flakes and some Aleppo chili powder at the end. Fluff with a fork; stir in cilantro, zest, and salt to taste.