Merguez Lamb Patties with Golden Raisin CousCous Recipe by Monte

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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