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Couscous with smoked sausages
Couscous with smoked sausages Couscous with smoked sausages

Couscous with smoked sausages

Filed under: Brunch, Collation, Dinner, Entertaining, Kids-approved, Lunch, Side dish, Smart choice



preparation time

00:15 15min

00:20 20min


Cooking time

00:20 20min

00:20 20min



Feeding the family is a daily challenge. You strive for balance, flavour and variety. This smoked sausage couscous recipe checks off all the boxes for flavour and nutrition! For a more sophisticated twist, replace the smoked sausage with Toulouse or merguez.

ingredients

  • 310 ml (1 1/4 cups) chicken stock
  • 250 ml (1 cup) frozen peas
  • 30 ml (2 tablespoon) Dijon mustard
  • 250 ml (1 cup) kernel corn
  • 45 ml (3 tablespoon) water
  • 310 ml (1 1/4 cups) couscous
  • 15 ml (1 tablespoon) butter
  • 80 ml (1/3 cup) raisins
  • 225 g Olymel Original wieners
  • 1 red pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, diced
  • 60 ml (1/4 cup) maple syrup
  • 620 ml (2 1/2 cups) chicken stock
  • 500 ml (2 cups) frozen peas
  • 60 ml (4 tablespoon) Dijon mustard
  • 500 ml (2 cups) kernel corn
  • 90 ml (1/3 cup) water
  • 620 ml (2 1/2 cups) couscous
  • 30 ml (2 tablespoon) butter
  • 160 ml raisins
  • 450 g Olymel Original wieners
  • 2 red peppers, diced
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 4 carrots, diced
  • 120 ml (1/2 cup) maple syrup
  • 225 g package Olymel Smoked Sausages, cut into 5-cm (2-inch) slices
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 red pepper, diced
  • Salt and freshly ground pepper to taste
  • 310 mL (1 1/4 cups) of chicken stock
  • 80 mL (1/3 cup) of raisins
  • 250 mL (1 cup) of frozen peas
  • 250 mL (1 cup) of corn kernels
  • 310 mL (1 1/4 cups) of medium wheat semolina (couscous)
  • 15 mL (1 tablespoon) of butter
  • 60 mL (1/4 cup) of maple syrup
  • 30 mL (2 tablespoons) of Dijon mustard
  • 45 mL (3 tablespoons) of water

instructions

  1. Heat 15 mL (1 tablespoon) oil in a pan over medium-high heat and sauté garlic with onion, carrots and red pepper. Cook for 3 to 4 minutes and season with salt and pepper. Add stock and raisins and bring to a boil.
  2. Remove from heat and stir in peas, corn and couscous. Set aside for 5 minutes, covered, or until all the chicken stock has been absorbed.
  3. Melt butter in a pan and brown sausages. Mix maple syrup with Dijon mustard and water, add to sausages and cook for 5 minutes. Serve sausages on top of couscous with vegetables.