Super Bowl 2016 is today, and this casserole is a surprising crowd-pleaser among the meat-loving crowd. Everyone brings chili, pizza bites and wings to a mega sporting event potluck. This couscous stands out with lots of onions, peppers, and two different kinds of sausage. Bring the feta along in a separate dish, so that the less adventurous can merely pass on this stronger cheese.
Yield: 8-10 buffet servings
- 1 lb. hot Italian sausage
- 1 package chicken sausage (spinach and feta is great, but other flavors will do nicely)
- 1 large yellow onion, finely chopped
- 2 red peppers, not so finely chopped
- 1 zucchini, not-so-finely chopped
- 1.5 tbsp oregano
- 2 tbsp paprika
- 2 tsp black pepper
- 1 19 oz. can of stewed tomatoes with Italian spices
- 1 19 oz. can of chickpeas, drained
- 1 cup flavored couscous (I like Moroccan spice, but tomato and herb will do nicely)
- 3 tbsp olive oil
- 3 tbsp THC-oil
- 1 cup crumbled feta (optional)
- Squeeze the sausage meat inside the hot Italian sausage links into a large frying pan over medium-high heat. Break the meat up until small pieces with your spatula or wooden spoon.
- Meanwhile, bring the can of tomatoes to a boil with an additional ½ cup water in a large casserole dish with a lid on the stovetop. Add the couscous. Stir. Remove from heat.
- When Italian sausage is cooked, use a slotted spoon to add it to the casserole dish. Put the lid back on.
- Add 3 tbsp olive oil to frying pan. Deglaze (i.e., scrape the bottom of the frying pan with your spatula to get the brown, tasty bits off). Add chicken sausages to pan and fry until cooked according to package directions. Remove from pan to a cutting board when done.
- Add onions and spices to frying pan. Reduce heat to medium-low. Cook onions, stirring occasionally, until translucent (about eight minutes). Add pepper and zucchini. Stir and cook for an additional five minutes.
- Add cooked vegetables, drained chickpeas and THC-oil to casserole. Stir.
- Warm in a 250 degree oven before serving or use a slow-cooker to keep warm.
- Add feta just before serving.
How to Make THC-Infused Oils
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees fahrenheit, recipes must never bring food to higher temperatures, i.e. no deep-fry.
There are two main methods that i recommend for preparing the THC oil called for in all recipes: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Place 5 g of vaped-marijuana or 2.5 g fresh marijuana for every 1/2 cup oil in a slow cooker. If you are using butter, add 2 tbsp water. Turn on slow cooker at low setting and let sit for 24 hours, stirring occasionally. Strain through a cheesecloth into a mason jar. Store in the fridge. For butter, let sit in the refrigerator for an hour to let the fat and oil separate and then scrape off the butter.
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added