- 2 cloves of garlic, chopped
- 1 onion, chopped
- 2 carrots, diced
- 1 red pepper, diced
- Salt and ground black pepper to taste
- 310ml (1 1/4 cup) chicken broth
- 80ml (1/3 cup) raisins
- 250ml (1 cup) frozen peas
- 250ml (1 cup) kernel corn
- 310ml (1 1/4 cup) medium fine wheat granules (couscous)
- 15ml (1 tablespoon) butter
- 1 225g (1/2 lb) packet Olymel smoked cocktail sausages
- 60ml (1/4 cup) maple syrup or honey
- 30ml (2 tablespoons) Dijon mustard
- 45ml (3 tablespoons) water
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- In a saucepan, heat 15ml (1 tablespoon) oil over a medium-high heat to brown the garlic with the onion, carrots and pepper. Cook for 3 – 4 minutes and season.
- Add the broth and the raisins. Bring to a boil.
- Remove from the heat, add the peas, corn and couscous. Cover and set aside for 5 minutes or until the couscous has absorbed the broth.
- In a frying pan, melt the butter and brown the sausages.
- Combine the maple syrup with the Dijon mustard and water and pour over the sausages to caramelize.
Serve the sausages on the couscous with vegetables. |
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