This dish was created when my husband and I had a sudden change of dinner plans and were left in the lurch. We happen to love canned sardines and I realized I had an abundance of them, which lead me to create this tasty dish. This was also inspired by the bodega beans recipe from amateurgourmet where (being not a huge fan of beans) I racked my brain trying to come up with my version of this type of affordable pantry dish and came up with this. —Shelli
tinned sardines (I use olive oil packed, but any type is fine)
15 oz can of fire-roasted crushed tomatoes
diced yellow onion (add more if you like)
chicken stock, plus more to loosen up sardine mixture
chili flakes (add more if you wish)
- Take a large frying pan and heat a tablespoon or so of olive oil. Saute onions until browned.
- Add tinned sardines to the onions and break them up with a wooden spoon.
- Add the can of crushed tomatoes, raisins, 1/4 teaspoon chili flakes, and minced garlic. Let it cook for a minute and then cover the pan with a lid and let the mixture simmer until the raisins are plumped and soft.
- Meanwhile, melt a tablespoon of butter in a medium pot. Toast the couscous until at least half the pearls are browned. Add the chicken stock, cover, and have it come to a boil. Once it boils, turn down the heat to medium low and let it simmer for 8-10 minutes until al dente and the stock has been absorbed by the couscous. Turn the heat off (or turn it down to low to keep warm) but keep the cover on until ready to serve. Add salt and pepper to couscous to taste.
- Uncover the sardine mixture and add the italian seasoning, garlic powder, and salt and pepper (all to taste). If the mixture is on the drier side, add some chicken stock until it’s saucier like a ragu. Test the seasonings and see if it needs any doctoring (I love garlic, so I always add more!).
- To serve, spoon the couscous into a bowl and top with the sardine mixture. Enjoy!