Lamb Merguez Sausage

Lamb Merguez Sausage with Zucchini and Couscous

for

with Zucchini and Couscous

Prep Time: 25 mins Calories: (per serving)665

Contains Meat - Other

Contains Gluten

Mild Spice

Customer Favorite!
4.2 of 5 stars

This dish features spicy local lamb merguez sausages for a Middle East-inspired delight. You will start off by pan-frying the sausages, then including them in a stir-fry of zucchini and onion. Then you will make a homemade vinaigrette with coriander seeds, caraway seeds, paprika, crushed garlic, red wine vinegar, lemon juice, and olive oil. Finally, you will serve the lamb and zucchini medley over light and fluffy Mediterranean couscous.

Enjoy, Wisconsinites!

Read through the entire recipe prior to cooking.

USDA recommends cooking lamb to an internal temperature of 160°F.
*NOTE: Consuming raw or undercooked lamb may increase your risk of foodborne illness.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Cook Sausage

Photo based on 2-serving recipe

Cook Sausage

Heat

tablespoon

olive oil in

large

skillet over medium-high heat until shimmering

Add sausages, cook until internal temperature is 160 degrees (165 degrees for chicken chorizo) and browned on all sides, 8-10 minutes

Remove from pan

Cook Zucchini

Photo based on 2-serving recipe

Cook Zucchini

Add zucchini, onion, and ¼ teaspoon salt and pepper to now-empty pan

Sauté, stirring occasionally, until browned and tender, 3-5 minutes

Season with salt and pepper, as desired

Squeeze juice from

lemon hal

ves

(watch out for seeds!)

Cook Couscous

Photo based on 2-serving recipe

Cook Couscous

Bring

1 ½

cup

water and dash of salt to a boil in saucepan over medium-high heat

Add couscous, stirring quickly

Remove pan from heat and cover

Let stand for 4-5 minutes

Fluff with fork

Stir in cumin and half of mint

Make Dressing

Photo based on 2-serving recipe

Make Dressing

In small bowl, whisk together seasonings, juice from remaining lemon hal

ves

, red wine vinegar, garlic, remaining mint, and

tablespoons olive oil

Finish and Plate

Slice cooked sausages

Plate couscous

Top with sliced sausages and zucchini-onion medley

Drizzle with coriander-lemon dressing

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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