European Couscous

European Couscous
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 4

    fresh european sausages preferred variety

  • 4 cups
    (1 L)

    chicken bouillon

  • 500 g

    package couscous

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1

    onion, chopped

  • 2

    garlic cloves, minced

  • 3

    tomatoes, seeded and diced

  • 2

    carrots, sliced thin

  • 2 tsp.
    (10 mL)

    couscous spice mix

  • 1

    cubed green sweet pepper


In a skillet, fry sausages, slice and set aside.

Meanwhile, in a pot, bring 3 cups (750 mL) of chicken bouillon to a boil. Remove from heat, stir in couscous and let stand 2 min to absorb some liquid. Cook stirring and separating cousous with a fork, over low heat 3-5 min. Set aside.

In another pot, heat oil and brown onion and garlic. Add tomatoes, carrots and spices and cook 5 min. Stir in remaining chicken bouillon and green pepper and cook for another 5 min.

Add sausages and couscous and mix everything together.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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