Israeli couscous has such a wonderful texture and toasting it first gives it a nutty flavor. I also love the saltiness of the chicken sausage with the freshness of the arugula and acidity of the lemon juice. You can really use any kind of pre-cooked sausage you like for this recipe. The sausage we had on hand was precooked chicken sausage with spinach.
Ingredients
8 oz. Israeli couscous
2 cups chicken broth
Juice from 1/2 lemon
2 cups arugula
4 pre-cooked chicken sausages (chopped into 1/2 pieces – I sliced the sausages in half and then chopped)
1 cup of shredded Parmesan
Freshly ground salt and pepper
1. Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat.
2. Add the couscous and toast for 5 minutes, stirring occasionally.
3. Add chicken broth to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes so that the couscous can absorb all the broth.
4. In a separate medium sauté pan, sauté the chopped sausage over medium high heat for 8-10 minutes, until the sausage is browned.
5. When the couscous is finished absorbing the chicken broth, stir in the arugula and lemon juice and cook for 2-3 minutes until the arugula is wilted.
6. Add the chicken sausage into the couscous.
7. Season with freshly ground salt and pepper to taste. (Remember that you will have the salt from the sausage and chicken broth so you want to taste before you add the salt)
8. Stir in shredded Parmesan and serve hot.
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