Best 4 Quick Collard Greens With Merguez Sausage And Couscous Recipes

Embark on a culinary journey to North Africa with this tantalizing dish of Quick Collard Greens with Merguez Sausage and Couscous. This hearty and flavorful meal is a harmonious blend of robust flavors and textures that will transport your taste buds to the bustling souks of Morocco.

Discover the vibrant interplay of spicy Merguez sausage, earthy collard greens, and fluffy couscous, all brought together in a symphony of spices and aromatic herbs.

Alongside this main course, delight in a trio of complementary side dishes that elevate the dining experience.

- Savor the freshness of a crisp and tangy Moroccan Carrot Salad, a refreshing accompaniment that balances the richness of the main dish.

- Indulge in the creamy richness of a velvety Sweet Potato and Carrot Puree, a side dish that adds a touch of sweetness and a pop of color to the plate.

- Experience the classic flavors of a traditional Moroccan Mint Tea, the perfect ending to a satisfying meal, offering a refreshing and aromatic finish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MERGUEZ WITH HERBED COUSCOUS

Grilled Merguez with Herbed Couscous image

The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 5

Ingredients

3 cups couscous
1 tablespoon extra-virgin olive oil, plus more for brushing and serving
Coarse salt and freshly ground pepper
2 cups assorted fresh herbs, such as mint, parsley, dill, and oregano, chopped; plus whole leaves for serving
2 pounds merguez sausage (about 18 links), preferably Fabrique Delices (available at Murray's Cheese)

Steps:

Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.

COLLARD GREENS WITH SAUSAGE AND ONIONS

Collard Greens with Sausage and Onions image

Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.

Provided by My Food and Family

Categories Vegetable Recipes

Time 50m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

2 lb. fresh collard greens
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, quartered
1 onion, chopped
2 cloves garlic, minced
2 tsp. crushed red pepper
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. HEINZ Apple Cider Vinegar

Steps:

Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

HOMEMADE MERGUEZ

Homemade Merguez image

Provided by Melissa Clark

Categories dinner, main course

Time 15m

Yield About 1 pound of sausages

Number Of Ingredients 11

Ingredients

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped; more for serving
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or to taste
Olive oil, for cooking
Harissa, for serving (optional)

Steps:

In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams

SPICY MERGUEZ & COUSCOUS POT

Spicy merguez & couscous pot image

Pack up this spicy sausage stew as part of a hearty lunch - simply heat in the microwave for a filling midday meal

Provided by Cassie Best

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

Ingredients

drizzle of olive oil
4 merguez sausages (about 250g/9oz)
½ preserved lemon , peel only, chopped
1 red onion , chopped
1 fat red chilli , deseeded and finely chopped
1 red pepper , deseeded and chopped
1 tbsp ras el hanout
400g can chopped tomatoes with olives
1 chicken stock cube
handful of coriander , finely chopped
100g couscous

Steps:

Heat the oil in a pan. Squeeze the sausagemeat from the skins and shape into 8 meatballs. Add them to the pan and sizzle on a medium-high heat for 5-10 mins, rolling around the pan, until they are cooked. Set aside.
Drain the fat from the pan, leaving 1 tbsp behind. Reduce the heat and add the lemon, onion, chilli and pepper. Stir for 5 mins. Add the ras el hanout and stir for 1 min more.
Add the tomatoes and 300ml water, and crumble in the stock cube. Return the meatballs to the pan and simmer, covered with a lid, for 10-15 mins, until the sauce is rich and the veg are tender. Season and stir in the coriander. Transfer to 2 microwavable containers with tight-fitting lids, and chill until you're ready to eat. Weigh 50g couscous into 2 sandwich bags to take to work too.
When you're ready to eat, add the couscous to the cold sauce. Stir well and microwave for 3 mins, until the couscous is cooked through.

Nutrition Facts : Calories 552 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 3.9 milligram of sodium

Tips:

To save time, use pre-washed and chopped collard greens.
If you don't have merguez sausage, you can use another type of spicy sausage, such as chorizo or kielbasa.
If you don't have couscous, you can use another type of grain, such as quinoa or rice.
Feel free to add other vegetables to the dish, such as chopped carrots, celery, or onions.
Serve the dish with a dollop of yogurt or sour cream for a creamy finish.

Conclusion:

This quick and easy collard greens recipe is a delicious and healthy meal that can be enjoyed for lunch or dinner. The merguez sausage adds a spicy kick to the dish, while the couscous provides a hearty base. The collard greens are packed with nutrients, including vitamins A, C, and K, as well as fiber and antioxidants. This dish is sure to become a favorite in your household.