Mediterranean Chicken and Sausage Couscous Pot |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
4 hot italian sausage links |
4 (6 ounce) boneless skinless chicken breast halves, cut into 1/2-inch thick slices |
salt |
fresh ground black pepper |
2 teaspoons poultry seasoning |
1 medium yellow onion, thinly sliced |
4 garlic cloves, minced |
2 celery ribs, chopped |
1 small red bell pepper, diced |
1 (10 ounce) box frozen french-cut green beans, thawed |
1 cup chicken stock |
1/2 cup pitted kalamata olive |
1 tablespoon capers, drained |
2 oranges, peel and pith removed, cut into disks (reserve the zest) |
1/3 cup couscous |
1/2 cup fresh flat-leaf parsley, coarsely chopped |
Directions:
1. Heat a large pot with olive oil over med-high heat; add in the sausage; brown all over for about 5 minutes; move the sausage to one side of the pot and then add the sliced chicken.
2. Season liberally with salt and pepper; add in poultry seasoning; brown the chicken for about 3 minutes, then turn to brown opposite side.
3. Add in the onion, garlic, celery, and bell pepper; cook for 2 minutes, stirring frequently.
4. Add the green beans and chicken stock; bring to a simmer, then add the olives, capers, orange slices, and orange zest and stir to distribute.
5. Stir in the couscous and cover the pot with a tight fitting lid.
6. Turn the stove off and let the pot sit covered for 5 minutes.
7. Remove the lid and add the parsley while fluffing the dish with a fork.
8. Serve immediately, making sure everyone gets a sausage link.
|
|