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Israeli Couscous & Chicken Sausage Skillet

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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
1 cup: 343 calories, 10g fat (3g saturated fat), 65mg cholesterol, 694mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
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