I created this non-Ecuadorean concoction a couple of weeks ago when I realized I was running out of groceries. This highlights the importance of keeping your pantry stocked with canned and dry goods – you can whip something up in no time. I also keep frozen vegetables in my freezer, usually peas and soybeans – or edamame. These come in very handy when you haven’t had a chance to grab some fresh ones.

These are the things I had left on that day: 3 turkey hot italian sausages, 1/2 of a spanish chorizo, frozen soybeans, a can of chickpeas, some couscous, 1 pint of grape tomatoes, 1 lemon and some parsley – about a third of a bunch. The combination of ingredients is quite interesting, but you will be pleased with the flavorful outcome. Feel free to adjust the recipe to your liking.

Couscous with Sausage, Beans and Grape Tomatoes
Serves 4
Printable Version

1 cup of cooked couscous*
3 turkey hot italian sausages, casings removed
1/2 of a Spanish-style chorizo, cut in quarters
Olive oil
1 cup of frozen edamame, cooked per bag instructions
1 can of chickpeas, drained
1 pint of grape tomatoes, halved
Juice of 1/2 lemon
Chopped parsley

*Cook the couscous according to the directions on the box. Usually it is a 1:1 ratio, meaning for every cup of dry couscous, you will need a cup of boiling water, or some sort of stock, whether is vegetable or chicken. I favor using the stock over water because it has more flavor. If using water, you may season it with some salt so that the couscous will have some flavor. This step is optional.

Heat up some olive oil in a sautee pan and brown the sausage. I like the hot italian sausage because it is already seasoned, but if you happen to just have regular sausage or ground meat, feel free to use that instead, and season to taste. Browning the sausage should take a few minutes, maybe 7-10. About a couple of minutes before the sausage is cooked all the way through, incorporate the chopped chorizo. This is what makes this dish flavorful, as the oils and spices from the chorizo are released and combine with the sausage. Sautee both meats until the sausage is cooked all the way through.

Add the cooked couscous to the sausage and mix. Add the lemon juice, the cup of cooked edamame, the chickpeas and mix everything together. Taste for seasoning, and add salt and pepper if necessary. Finally, add the grape tomatoes and the parsley.

I like to add some grated parmesan cheese to this dish; it gives it more flavor and adds a little bit of creaminess to it. Of course, I tend to add cheese to everything… Please comment if you have any questions. Enjoy!