First-off, I need to clarify that these beef hotdogs are a bit particular to Germany. The ones we use are translated to small beef sausages but they remind me more of a version on a hot-dog, so that's what I'm referring to them here.
I'm not sure what an American equivalent might be, but I'm sure you could make this with any type of pre-cooked sausage. My mother used to get some chicken sausages from Trader Joe's and I'm sure those would be perfect in this dish.
This couscous is by no means close to authentic. It's more of a flavorful weeknight rush dinner since it comes together in under 20 minutes. The sauce is super flavorful and includes some fresh veggies and a protein. You could absolutely swap in a vegan sausage of some sort in here and I'd imagine it would be spectacular.
Since I've found I'm a little sensitive to dairy, I've tried to find sensible replacements to it wherever I don't deeply miss it (it's about a slow habit change here). I've found that coconut yogurt plays best here - I tried cashew yogurt and almond yogurt since those are also easy options at my supermarket, but coconut yogurt seemed the most neutral in flavor funnily enough. If you're not sensitive to yogurt, absolutely feel free to use regular cows milk yogurt here.
1/2 cup dried couscous
1 cup water, boiled
1/2 bouillon cube
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
6 all beef hot dogs, sliced on the diagonal
2 carrots, sliced on the diagonal
1 yellow bell pepper, cut into large pieces
1 cup (250g) cherry tomatoes, halved
1 tsp chili flakes
1/2 cup plain unsweetened coconut yogurt
1 lime, juiced
1/4 tsp dried mint
1/4 cup cucumber, minced
Put the water to boil. Put the couscous into a large heat-proof bowl. Add the bullion cube and break it up a little. Pour the boiling water over the couscous and cover the bowl (I use a plate) for at least 10 minutes or until you're done with the rest of dinner.
Heat a large pan, once hot, add the olive oil. Add the onion and garlic and sauté until translucent. Then add the beef hot dogs, carrots, and bell peppers. Cook on medium-high until things start to crisp up. Season with salt.
While the hot dogs cook, mix the yogurt, lime juice, dried mint, and cucumber in a small bowl. Season with salt and pepper and set aside.
Once the hot dog mixture has started to brown, add the tomatoes and chili flakes and cook stirring occasionally until the tomatoes begin to soften.
To serve, fluff up the couscous and put on the bottom of the plate. Top with the hot dog mixture and a dollop of the cucumber yogurt.
Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.
If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.
I'm so excited to share the journey and learn from you as I go along!
- Julia Feld