Sicilian Cous Cous Salad
Sicilian Cous Cous Salad

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sicilian cous cous salad. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Sicilian Couscous Salad by Skye McAlpine. If you were being pedantic, you would cook couscous in a couscoussière, a Moroccan clay pot in which you slowly steam the grains over a bubbling stew. The way I do it is rather less romantic and utterly inauthentic, but it is quick and convenient without compromising either on the flavour or the.

Sicilian Cous Cous Salad is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Sicilian Cous Cous Salad is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook sicilian cous cous salad using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sicilian Cous Cous Salad:
  1. Prepare 1 1/2 tbsp olive oil
  2. Take 2 clove garlic, minced
  3. Get 1 1/3 cups couscous
  4. Get 1 tsp ground cumin
  5. Get 1/4 tsp cayenne pepper
  6. Take 1/4 tsp salt
  7. Make ready 1 cup V-8 juice
  8. Make ready 1 cup chicken stock
  9. Take 1 lb hot Italian sausage
  10. Take 1 tbsp fresh lemon juice
  11. Get 1 ea tomato, diced
  12. Make ready 1/2 cup cilantro, chopped
  13. Prepare 1/2 cup feta cheese

Ingredients: This SICILIAN COUSCOUS SALAD is a beautiful reflection of the Sicilian adoption of the ingredient, couscous. It is a lovely representation of the healthy recipes of the Mediterranean Diet. The large pearl or Israeli couscous is perfect for it. In Sicily, it is sometimes called "fregola".

Steps to make Sicilian Cous Cous Salad:
  1. Coat the sausages with 1/2 tablespoon of olive oil and pierce the casing with a fork.
  2. Grill or broil the sausages until cooked completely through, turning occasionally to evenly cook.
  3. Set the sausages aside to cool enough to handle.
  4. In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
  5. When the oil is heated, add the garlic, couscous, cumin, cayenne pepper and salt.
  6. Cook, stirring occasionally, until the couscous starts to brown
  7. Stir in the V-8 juice, lemon juice and chicken stock.
  8. Bring to a simmer.
  9. Cover the couscous, remove from the heat and let stand five minutes.
  10. Cut the sausages into bite-sized pieces.
  11. In a bowl combine the couscous and sausages with the remaining ingredients.
  12. Toss and serve.

It cooks quickly and is easy to work with. If you were being pedantic, you would cook couscous in a couscoussière, a Moroccan clay pot in which you slowly steam the grains over a bubbling stew. The way I do it is. Semola is much finer, softer, pastier and stickier than bulgur, resembling and tasting. Check back here on Eat Like a Man for a new.

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