Chicken Apple Sausage Couscous
Ingredients
- ⅓ cup pine nuts
- ½ yellow onion, sliced into thin half moons
- 1 tablespoon extra virgin olive oil
- 12 ounces precooked sweet apple chicken sausages, or other type sausage/kielbasa, cut in 1/4-inch rounds
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon curry powder
- 1 cup low-sodium chicken broth, divided
- ⅓ cup dried cranberries
- 1 cup dry whole wheat couscous
Instructions
- Start the couscous cooking according to the package directions. I like to cook the couscous in chicken broth to give it a boost in flavor.
- Meanwhile, in a large non-stick skillet (12-inch), toast the pine nuts over medium-low to medium heat, tossing frequently, until they are golden. Remove the pine nuts to a small bowl and return the skillet to medium heat.
- Heat the olive oil until rippling and hot. Add the onions and cook, stirring occasionally, until they begin to turn translucent, about 4 minutes. Add the chicken sausage and brown lightly, about 2-3 minutes. Add 1/3 cup of the chicken broth to the skillet with the salt, pepper, thyme, cumin, coriander and curry powder. Stir to combine and bring the mixture to a simmer. Cook until the onion is very tender and most of the liquid has evaporated and/or absorbed. It should still be slightly wet but not soupy.
- Add the cranberries and the remaining chicken broth (2/3 cup) to the skillet. Simmer for 2-3 minutes until the cranberries are heated through and softened a bit. Stir in the cooked couscous and let the entire mixture simmer for 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry. It should still have some tender moisture to it but not be saturated with broth.
- Stir in the toasted pine nuts and serve immediately.
Notes
Couscous: I like to use Trader Joe's whole wheat couscous. When I cook it, I use chicken broth instead of water to give it a boost in flavor.