Couscous Marinara with Sweet Italian Sausage

I made this recipe from Couscous, Fresh and Flavorful Contemporary Recipes (Morse). It took quite a while to make, but was full of flavor and there were leftovers for a few days.

Marinara Sauce
1 tbsp olive oil
3 garlic cloves, peeled
1- 28 oz can diced Italian plum tomatoes
1- 6 oz can tomato paste with roasted garlic
3 cups water
1 heaping tsp dried oregano leaves
1 tbsp dark brown sugar
1 tsp salt
1/2 tsp freshly ground pepper
1 lb sweet Italian sausage

Couscous
3 cups water
1/2 tsp salt
2 tsp olive oil
1 cup + 2 tbsp couscous
2 eggs, beaten
1/2 cup grated Parmesan cheese, plus extra for serving
1 oz dried diced porcini mushrooms (*I used a Northwood mushroom blend and it was fine)
15 large fresh basil leaves, minced (about 3 tbsp) + whole leaves for garnish


1. Sauce: In a cast-iron heat the olive oil over medium-high heat. Cook the garlic, stirring occ. until golden, 2-3 minutes. With a slotted spoon, discard the garlic. Reduce heat to medium-low. Add the tomatoes, paste, water, oregano, brown sugar, salt, pepper, and sausage. (*Sausage is supposed to be in casing, but I used casing and ground sausage.) Cook covered, until sausage is well done, 1 1/2 to 2 hours.

2. Meanwhile, make the couscous: In a medium saucepan, bring 1 1/2 cups of the water, salt, and olive oil to a boil. Add the couscous in a stream. Stir once, remove from heat. Cover and let stand until tender. About 12-15 minutes.

3. In a medium bowl, combine the eggs, remaining 1 1/2 cups water, cheese, mushrooms, and chopped basil. Add the cooked couscous, and mix thoroughly.

4. Lightly grease a round, 2 qt. baking dish or a souffle dish. Add the couscous mixture. Cover tightly with foil. Place on a rack inside a large pan filled with lightly simmering water. The water should come a third of the way up the sides of the dish. Cover and cook over low to medium-low heat until the couscous sets, 1 1/2 to 1 3/4 hours. (***I did not have a rack so with Darren's approval I set the dish directly in a big pot. DO NOT DO THIS as it will ruin your pot. There is no way for the water to get under the couscous dish so it will burn your pot. If you don't have a rack-- just bake it for 30 minutes or so in the oven and check that the couscous has set.)

5. Unmold the couscous onto a serving platter. Top with some of the sauce and surround with slices of sausage (or whole sausages). Garnish with fresh basil leaves. Serve with extra marinara and Parmesan cheese on the side.

from Nicole's Kitchen