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Lamb Sausage

with Late Summer Moroccan Couscous

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

As the warm summer months come to an end and the nights begin to cool, a hearty dinner can be just what the doctor ordered. Fluffy couscous acts as the perfect bed for rich lamb sausages. It will soak up the savory juices and mingle with the fragrant end-of-summer herbs and vegetables. Add a final touch of citrus to conjure the flavors of a true mediterranean feast.

fresh
ingredients
Lamb Sausage with Late Summer Moroccan Couscous
Title
  • 2 6-Ounce Lamb Sausages
  • ½ cup Couscous
  • 1 Red Onion
  • 1 Tomato
  • 1 Heirloom Squash
  • 1 bunch Parsley
  • 3 cloves Garlic
  • 1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
1
Boil a medium pot of salted water. While waiting for the water to boil, peel your onion and garlic and finely dice. Roughly chop the parsley. Cut the squash and tomato into bite-sized pieces. Place all of your ingredients aside in small bowls.
2
Once the water is boiling, stir in the couscous. It will take about 12 minutes to cook. In the meantime, heat a sauté pan to medium heat. Season the bottom of the pan with a little olive oil and add the sausages. Cook them slowly and carefully so as not to burn them.
3
While the sausages are cooking slowly, don't forget to keep your eye on the couscous. When it is tender and cooked through strain it in the sink through a fine strainer and set aside.
4
Once you sausages are cooked through, after about 12-15 minutes, remove them from the pan and set aside to rest on a plate. Return the pan to the heat and add the onion and garlic - sauté these for a minute or two. Then, add in the squash and tomato and cook for another couple minutes.
5
Lastly, mix in the couscous and parsley and heat everything through. Cut the lemon in two and squeeze half of it onto the couscous. Reserve the other half for garnish.
6
Slice the sausage lengthwise. Plate the couscous and top with the sausage. Garnish with lemon and a drizzle of good olive oil. Enjoy!!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
1
Boil a medium pot of salted water. While waiting for the water to boil, peel your onion and garlic and finely dice. Roughly chop the parsley. Cut the squash and tomato into bite-sized pieces. Place all of your ingredients aside in small bowls.
2
Once the water is boiling, stir in the couscous. It will take about 12 minutes to cook. In the meantime, heat a sauté pan to medium heat. Season the bottom of the pan with a little olive oil and add the sausages. Cook them slowly and carefully so as not to burn them.
3
While the sausages are cooking slowly, don't forget to keep your eye on the couscous. When it is tender and cooked through strain it in the sink through a fine strainer and set aside.
4
Once you sausages are cooked through, after about 12-15 minutes, remove them from the pan and set aside to rest on a plate. Return the pan to the heat and add the onion and garlic - sauté these for a minute or two. Then, add in the squash and tomato and cook for another couple minutes.
5
Lastly, mix in the couscous and parsley and heat everything through. Cut the lemon in two and squeeze half of it onto the couscous. Reserve the other half for garnish.
6
Slice the sausage lengthwise. Plate the couscous and top with the sausage. Garnish with lemon and a drizzle of good olive oil. Enjoy!!