Best Chicken And Sausage Couscous Recipes

Mediterranean Chicken and Sausage Couscous Pot image

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
4 hot Italian sausage links
4 6-ounce boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 teaspoons poultry seasoning (2/3 palmful)
1 medium yellow onion, thinly sliced
4 garlic cloves, finely chopped
2 celery ribs, chopped
1 small red bell pepper, cored, seeded, diced
1 10-ounce box frozen French-cut green beans, defrosted
1 cup chicken stock or broth
1/2 cup pitted kalamata olives
1 tablespoon capers, drained
2 oranges, zest reserved, peel and pith removed, cut into disks
1/3 cup plain couscous
2 handfuls fresh flat-leaf parsley leaves, coarsely chopped

Steps:

Heat a large soup pot with the EVOO over medium-high heat. Add the sausage and brown all over for about 5 minutes. Move the sausage to one side of the pot and then add the sliced chicken. Season liberally with salt and pepper and add the poultry seasoning. Brown the chicken for about 3 minutes, then turn to brown opposite side. Add the onion, garlic, celery, and bell pepper. Cook for 2 minutes, stirring frequently. Add the defrosted green beans and the chicken stock. Bring the liquid up to a simmer, then add the olives, capers, orange slices, and orange zest, and stir to distribute. Stir in the couscous and cover the pot with a tight-fitting lid. Turn the stove off and let the pot sit covered for 5 minutes. Remove the lid and add the parsley while fluffing the dish with a serving fork. Serve immediately, making sure everyone gets a sausage link.
Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too. They now come in resealable paper containers found on the soup aisle right alongside the cans. The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator. Stocks especially add long-cooked flavor to any quick-cooking dish!

Chicken and Sausage Couscous image

Yield Serves 2

Number Of Ingredients 15

1 small onion, chopped fine
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon dried hot red pepper flakes
2 teaspoons tomato paste
1 1/2 cups chicken broth
3/4 cup water
3 chicken wings, tips discarded and the wings halved at the joint
1/4 pound kielbasa, cut diagonally into 1/2-inch-thick slices
1 carrot, cut diagonally into 1/2-inch-thick slices
1 turnip, peeled and cut into 1/2-inch-thick wedges
a 3-inch cinnamon stick
1/2 bay leaf
1/2 cup canned chick-peas, rinsed well and drained
3/4 cup couscous

Steps:

In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, the broth, the water, the chicken, the kielbasa, the carrot, the turnip, the cinnamon stick, and the bay leaf and simmer the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes.
Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.