yumyumyummers

spicy mexican chorizo w/ red cabbage slaw, zucchini & organic couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch on 01.26.11 at 10:34 pm

nothing like a little sausage party! :) mexican chorizo adds some kick to a simple veggie couscous… the spicy flavour of this free-range pork chorizo balances nicely with the citrus-y notes of the lemon couscous and bitterness of the red cabbage slaw.

the sausage & zucchini:
– boil the sausage in a shallow pan for 10min or so, to half-cook the chorizo (on high heat).
– remove chorizo from pan and drain remaining water from pan. set chorizo aside, and allow to cool for 1-2min.
– brown 1 large shallot (rough chop) w/ extra virgin olive oil (evoo) in pan.
– chop chorizo into bite-size chunks and add to pan. drizzle some evoo, lightly season w/ ground nutmeg and 1/8 cup fresh cilantro (rough chop).
– this mexican chorizo from the local farmers’ market was already pre-seasoned, so there was no need to add too many herbs or spices to the pan. if not pre-seasoned, try also adding ground cayenne pepper and red chilis.
– add 1/4 zucchini (thinly sliced rounds) to chorizo in pan. season w/ ground black peppercorns.
– cook until chorizo is browned and cooked through (on medium heat; do not overcook).

the slaw:
– while the chorizo chunks are cooking, heat a wok on medium heat w/ a 1/4 cup water.
– cut 1/8 red cabbage into thin strips (rough chop)
– add cabbage to wok w/ a dash of nutmeg. allow to cook for 2-3min.

the couscous:
– you’ll typically find couscous in the ethnic food aisle at grocery or health food stores.
– there are lots of different flavours and varieties of couscous available. i like casbah’s lemon spinach organic couscous.

food styling:
– plate a bed of couscous first, and then add bits and pieces of chorizo, zucchini and red cabbage slaw (taking care not to ‘mix’ too much, as the purple hue of red cabbage will ‘stain’ the zucchini and couscous).
– for a little extra flavour, add small pieces of sharp cheese such as a 3-yr aged cheddar. i added some 50-day old iberico (a firm cheese from spain) for this culinary experiment.
– drizzle lemon juice and garnish w/ lemon zest.


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