Tagine with sausages and figs

Name: tagine with sausages and figs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag saffron 0.05 g; 5 el olive oil; 1 Scale merguez sausages, 300 g; 2 onions in rings; 1 tl ground cinnamon; 1 tl ground ginger; 1 el honey; 6 figs (scale 400 g), in quarters; 300 g couscous pack 500 g; look kaymak room a 170 g; 1 tray coriander (15 g), leaflets coarsely cut

A nice middle-eastern recipe. The main course contains the following ingredients: meat, saffron (0.05 g), olive oil, merguez (sausages, 300 g), onions (in rings), ground cinnamon, ground ginger, honey, figs ((scale 400 g), in quarters) , couscous (pack 500 g), kaymak cream (a 170 g), coriander ((15 g) and leaves coarsely chopped).

Ingredients

Kitchen Stuff

tagine or casserole

Directions

Soak the saffron in 125 ml of hot water. Meanwhile, heat 2 tbsp of oil in the tagine or frying pan. Fry the sausages in 3 min. Brown. Take the meat out of the pan.
Fry the onion rings in the shortening in 4 min. Golden brown. Spoon the cinnamon, ginger, honey and figs. Add the saffron with the water. Put the sausages back in the pan and roast them covered in 5 minutes until done. Prepare the couscous according to the instructions on the package.
Stir the cream through the mixture with sausages (tagine). Add pepper and possibly salt. Then stir the couscous with a fork. Mix half of the coriander with the rest of the oil and pepper and salt through the couscous. Serve the tagine with the couscous. Sprinkle both with the rest of the coriander. Delicious with a fresh salad of baby cream lettuce, tomato and black olives.