Serves 4
40 min
Merguez Sausage with Collards and Couscous
Recipe GLPR47ecfcc9f13445
A flavorful one-pan dinner featuring spiced merguez sausage paired with tender braised collard greens infused with warm spices, dried currants, and smooth couscous. This North African–Southern fusion dish comes together in about 30 minutes and serves four.
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Ingredients
1 1/2 pounds merguez sausage links
2 tablespoons olive oil
1 cup chopped onion
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried crushed red pepper
2 pounds collard greens, stemmed and chopped
1/2 cup water
1/2 cup dried currants
2 tablespoons unsalted butter
10 ounces plain couscous, cooked according to package directions
Directions
Cook the merguez sausage links in a large skillet over medium-high heat until browned on all sides and cooked through, about 12–15 minutes. Transfer to a cutting board and slice into 1/2-inch rounds.
Add the olive oil to the same skillet over medium heat. Stir in the chopped onion and cook until softened, about 4–5 minutes.
Add the minced garlic, ground cumin, ground cinnamon, and crushed red pepper to the skillet. Stir constantly for about 1 minute to bloom the spices.
Add the chopped collard greens and water to the skillet. Stir well to combine, then reduce heat to medium-low. Cover and simmer for 8–10 minutes, stirring occasionally, until the greens are tender.
Return the sliced merguez sausage to the skillet along with the dried currants. Stir in the butter and cook uncovered for 2–3 minutes more until the butter is melted and everything is heated through.
Prepare the couscous according to package directions if not already done. Serve the sausage and collard mixture over the couscous.
