Couscous Sausage Mediterranean Recipes Recipe For Chicken

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COUSCOUS SAUSAGE MEDITERRANEAN



Couscous Sausage Mediterranean image

This is a version of my husband Mike's basic couscous dish that he often makes. He generally puts it together with whatever we have on hand, but this version came out so well that I had to make sure to write it up. I'd be happy if he made this one weekly!

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup diced raw onion
2 teaspoons olive oil
8 ounces your favorite seasoned sausage, crumbled (can use veggie sausage)
3 garlic cloves, minced
1 1/2 cups diced fresh tomatoes
2 teaspoons minced fresh french basil
2 cups chicken broth (or vegetable broth, for vegetarian)
2 cups couscous
1 tablespoon crumbled feta cheese (optional)
salt & freshly ground black pepper, to taste
fresh lemon juice or lime juice, to taste

Steps:

  • Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
  • Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
  • Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium.
  • Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside.
  • Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
  • Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
  • Servings: about 6.
  • Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
  • As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
  • Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
  • This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET



Israeli Couscous & Chicken Sausage Skillet image

Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1-1/4 cups uncooked pearl (Israeli) couscous
2 tablespoons minced fresh parsley
1/4 cup crumbled feta cheese, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT



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!

MEDITERRANEAN CHICKEN AND COUSCOUS



Mediterranean Chicken and Couscous image

From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.

Provided by Marg CaymanDesigns

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (5 5/8 ounce) package near east roasted garlic & olive oil couscous
2 tablespoons olive oil (I used the oil from the sun-dried tomatoes)
1/2-1 lb raw boneless skinless chicken breast (about 2)
1 garlic clove, minced
2 cups Baby Spinach
1 1/3 cups water
1/3 cup chopped sun-dried tomato packed in oil, drained
1/2 teaspoon red pepper flakes (I only use 1/4 tsp.)
1/4 cup feta cheese, crumbled
2 tablespoons toasted pine nuts (optional)

Steps:

  • In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
  • Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
  • Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
  • Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.

CHICKEN AND SAUSAGE COUSCOUS



Chicken and Sausage Couscous image

Categories     Chicken     Kid-Friendly     Quick & Easy     High Fiber     Sausage     Chickpea     Couscous     Gourmet     Small Plates

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.

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