Peppers, Peppers and more peppers
Posted: Sun Aug 19, 2012 04:18
I'm between my spring and fall garden but the peppers are going strong and I needed something to do with them. With the lambs I just butchered I decided to make some merguez to make use of some peppers in the harissa paste. To make use of more of the peppers I decided to make some couscous using peppers, onions, merguez sausage, mushrooms, carrots and cowpeas.
Here is what the dish ended up looking like.
Alone, the merguez looked like this.
Inspired again by Poli, I tweeked his recipe and mine went like this:
3 lbs Lamb
3 Tbs Hariissa Paste
3 TBS Paprika
2 tsp salt
5.5 tsp dried onion
2 tsp granulated garlic
1 tsp black peppercorns
1 tsp ground coriander
1 tsp ground cumin
1 tsp oregano
Harissa Paste
4 oz of dried peppers soaked in hot water then drained
½ cup ground coriander
¼ cup ground cumin
¼ cup garlic
¼ cup salt
½ cup olive oil
Note, brown cumin and coriander seed in frying pan then grind.
Here is what the dish ended up looking like.
Alone, the merguez looked like this.
Inspired again by Poli, I tweeked his recipe and mine went like this:
3 lbs Lamb
3 Tbs Hariissa Paste
3 TBS Paprika
2 tsp salt
5.5 tsp dried onion
2 tsp granulated garlic
1 tsp black peppercorns
1 tsp ground coriander
1 tsp ground cumin
1 tsp oregano
Harissa Paste
4 oz of dried peppers soaked in hot water then drained
½ cup ground coriander
¼ cup ground cumin
¼ cup garlic
¼ cup salt
½ cup olive oil
Note, brown cumin and coriander seed in frying pan then grind.
