Merguez Lamb Patties with Golden Raisin CousCous Recipe

Ingredients

• Merguez sausages. In this case, you
• create your own Merguez flavor by incorporating a whole medley of spices into
• the ground lamb. Pairing this with the
• sweetness of a raisin-filled couscous contrasts perfectly with the deep spice
• of the meat. At Open Sesame, the Kafta
• was served with a garlic-y hummus and a cucumber yogurt salad. You could easily add these to the plate and
• have a feast of Lebanese and North African flavors. I opted to steam some fresh asparagus that
• gave the plate a little color, crunch and springtime appeal. This dinner will take you all of about 15 minutes to prepare and a total
• of 30 minutes from start to finish. Here
• are the recipes:
• Recipe for Merguez Sausage Patties and Golden Raisin Couscous
• 1 1/4 teaspoons fennel seeds
• 2 tablespoons harissa (spicy
• North African condiment)*
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 1 1/4 cups reduced-sodium chicken broth
• or water
• Harissa is essential to this dish. It is not that uncommon. I found it at
• Fairway. You can order it on-line at www.amazon.com/grocery
• Lamb with spice mixture added
• Heat oil in a 12-inch heavy skillet over medium-high heat until it
• While patties cook, bring broth, raisins, and 1/4 teaspoon salt to
• a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat,
View Full Recipe at CHEWING THE FAT