Monday, January 28, 2008

Chicken and Sausage Couscous

My fabulous friend, Sarah, found this recipe the other day and we made it for dinner a couple of weeks ago. IT IS SUPER YUMMY, makes great leftovers, and now Justin has added it to our menu for at least once every two weeks.=) It is really easy to make, so you should totally give a whirl.
Chicken and Sausage Couscous

1/2 cup chopped sweet onion

1 clove garlic, minced

1 tbsp olive oil

about 3 boneless, skinless chicken breasts or thighs, cubed

1/2 lb or more of sausage, sliced

3 med-lg carrots, sliced

1 1/4 cups chicken broth or stock

1 cup chopped celery

1/2 tsp salt
1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/8 - 1/4 teaspoon crushed red pepper (more if you are from Louisiana)

1 large zuccini, cubed

*2 medium tomatoes, peeled, seeded and chopped (I DID NOT USE TOMATOES)

15 oz. can garbanzo beans (Chick Peas), drained and rinsed

1 cup (or more) couscous (I use Near East Whole Grain Original because it is really fluffy)

In a large, heavy skillet or Dutch oven cook the onion and garlic in hot oil till tender but not brown. Add the chicken, sausage, carrots, broth, celery, salt, cumin, turmeric, and red pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add the zuccini, tomatoes, and garbanzo beans. Cover and cook 10 more minutes or until chicken and veggies are tender.

Meanwhile, prepare couscous according to package directions. To serve, spoon couscous in to a serving bowl. Spoon chicken, sausage, and veggies over couscous.

Refridgerate leftovers.
Leave me a comment if you try this. I want to know what you think!!

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