Moroccan Sausage with Cous Cous


Yield: 4 servings


½ Tbsp Flying Olive Chipotle, Harissa, or a medium-robust Flying Olive Single Varietal EVOO of Choice

1 package smoked turkey sausage cut into ½"pieces

1 ½ cups water or chicken broth

3 medium apples, various colors if available, chopped into ½" pieces, about 3 cups

½ cup seedless golden raisins (or dark raisins)

¼ tsp ground cinnamon

½ tsp onion powder

1 cup whole wheat (or regular) cous cous

¼ cup toasted, slivered almonds, optional

¼ cup (approx.) Flying Oliveā€˜s Fig, Pomegranate, Red Apple, or Flying Olive Balsamic Vinegar of choice for drizzling

¼ cup pomegranate arils (seeds), if desired


Brush pan with Flying Olive EVOO of Choice and heat on medium. Lightly brown and cook sausage, stirring frequently for 3-5 minutes. Add water or broth, apples, raisins, cinnamon, and onion powder. Bring to a boil. Stir in cous cous. Remove from heat. Let stand for 5 minutes.

To serve: sprinkle with almonds and pomegranate arils, if desired. Drizzle with 1-2 tsps of Flying Olive Balsamic on each portion. (We put several dark Flying Olive balsamic vinegars on the table and let everyone choose their favorite!).

Submitted by Barb L.