Whether you write it couscous or cous cous, the result doesn’t change: it’s always delicious. By the way, I’ve read that both versions are correct. I love it and find it pairs perfectly with almost anything. It’s always easy to prepare and, above all, very quick. That’s why I often resort to it when I don’t have much time. Today I’m proposing you a couscous with sausages and almonds enriched with cherry tomatoes and red onion. Everyone liked it, and therefore, I recommend it.
Other ideas with couscous:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 316.67 (Kcal)
- Carbohydrates 21.14 (g) of which sugars 4.85 (g)
- Proteins 10.00 (g)
- Fat 21.42 (g) of which saturated 6.25 (g)of which unsaturated 6.28 (g)
- Fibers 2.49 (g)
- Sodium 584.01 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Couscous with Sausages and Almonds
- 1 1/4 cups cooked couscous
- 2 sausages (large)
- 1 oz oz blanched almonds
- 1 red onion
- 1 1/2 tbsp tbsp salted butter
- 5 oz oz cherry tomatoes
- A few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Small Pot
- 1 Pan
- Mezzaluna
- 1 Small Skillet
Preparation of Couscous with Sausages and Almonds
In a small pot, bring unsalted water to a boil. When it boils, drop in the sausages and cook them for five minutes. Then drain and cut them into small pieces. For convenience, I cut them in half before boiling.
Rehydrate the couscous as indicated on the package. I brought 1 cup of salted water to a boil, to which I had added a tablespoon of oil. Then I poured in the couscous and turned off the heat. I let it absorb the water for about 3/4 minutes, fluffing it with a wooden spoon or fork. Then I added the butter, turned the heat back on, and finished cooking on very low heat for another 3/4 minutes, stirring from time to time. Once ready, remove from the pan and set aside.
Peel the onion and slice it thinly.
Wash the cherry tomatoes and cut them into pieces.
In the same pan where the couscous was cooked, heat a drizzle of oil and sauté the onion.
Let it sizzle for a moment, then add the cherry tomatoes and a few basil leaves, torn by hand. Salt and pepper to taste and continue cooking for 3/4 minutes.
With a mezzaluna, coarsely chop the almonds. Then toast them in a small skillet without any seasoning. When they turn golden, remove them from the skillet and set aside. Stir them often.
Pour the couscous into the pan with the onion and cherry tomatoes and stir.
Finally, add the sausages and toasted almonds. Adjust the salt and pepper and drizzle with a little raw oil. Serve the couscous with sausages and almonds warm or at room temperature. Enjoy! Paola
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