This vegetable and merguez sausage sauté in the pressure cooker, presented by the 5-15 magazine, will become your best ally to make life easier on weeknights! All-in-one dishes combine the advantages: they are quick to prepare, their flavors are intensified, and they don’t require a lot of dishes to clean. A winning choice all around!
2 packages Roma Sliced Cooked Merguez Sausages, 175 g each
1 tbsp (15 ml) olive oil
1 onion, diced
500 ml (2 cups) corn kernels
1 can diced tomatoes, 398 ml
1 tbsp (15 ml) chili powder
2 tsp (10 mL) sweet smoked paprika
3 half-peppers, various colours, diced
1 zucchini, cut into half rounds
250 ml (1 cup) chicken broth
250 ml (1 cup) dry couscous
Salt to taste
Before starting the recipe, make sure that the pressure cooker float valve is clear and that nothing is blocking the opening. Also make sure that the steam evacuation handle is in the “Sealing” position.
On the pressure cooker, select the “Stir-Fry” mode. Heat the oil in the pressure cooker, then brown the merguez sausages for 1 to 2 minutes.
Add the onion and cook for another 1 minute.
Add the rest of the ingredients, except for the broth and couscous, making sure not to fill the pressure cooker more than two-thirds full. Close the pressure cooker tightly by turning the lid.
Press the “Pressure cooking” button and cook for 10 minutes on high. Never open the lid while there is pressure.
Meanwhile, bring the broth to a boil in a saucepan. Remove from heat. Add the couscous, then cover and let stand for 5 minutes before stirring with a fork.
Once the stir-fry is finished cooking, release the pressure quickly by turning the steam release handle to the “Venting” position before opening the lid. Be careful not to place your hands or face over the handle.
Divide the couscous among plates, then top with the sausage stir-fry.
You can replace the pressure cooker for a pot!
