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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

The Saugerties Farmers Market opened this weekend. Heather Ridge Farm was there with their annual well-stocked tented presence, along with items from their Bees Knees Cafe. This week they brought handmade Merguez sausage. What a treat, we snapped them up and set the plan for a North African style dinner. Dried Currant Couscous, Broccoli Rabe as the bitter green, and Harissa as the condiment. The Merguez were so authentic, they would have been a hit in a restaurant in Morocco or a Berber tent in the Atlas Mountains. Thanks Carol Clement and the chefs at the Farm.


8 Merguez Sausage links (4 per person)
1 TB of EVOO
1 C of Israeli Couscous
1-1/4 C of Water or Chicken Broth
1/3 C of dried Currants or other dried fruit
Sea or Kosher Salt
1 bunch of Broccoli Rabe (1 lb)
3 Garlic Cloves (thinly sliced)
A pinch of Red Pepper Flakes
2 TB of EVOO
Kosher Salt & Black Pepper
Harissa Condiment (optional)

METHOD For the Merguez

1. With a sharp instrument, prick holes into each Sausage. Lightly rub EVOO onto each.

2. In a cast iron grill pan or outdoor gas grill, cook the Merguez sausages until they begin to take on color. Do not overcook & dry them out. Remove from the heat & keep warm in a 200 degree oven.

INGREDIENTS The Israeli Coucous

1 C of Israeli Couscous
1-1/4 C of Water or Chicken Broth
1/3 C of dried Currants or other fruits
1 TP of Butter

METHOD The Israeli Coucous

1. In a medium-large pot, bring the Water to a boil. Add the Couscous & the Currants. Cover & simmer for 8 to 10 minutes.

2. Remove the cover, add the Butter & the Salt & fluff up the cooked Couscous. Keep warm.

INGREDIENTS For the Broccoli Rabe

1 lb of Broccoli Rabe
2 Garlic Cloves sliced
Red Pepper flakes (to taste)
2 TB of EVOO

METHOD For the Broccoli Rabe

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves.

2. Steam for 6 minutes, flush in cold water and drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep sided frying pan. When rippling hot, saute Garlic & Red Pepper flakes. (Do not let them burn.) Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

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