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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great recipe - my DH loves the sausage and mushroom combo. I have also used flavored cous cous and substituted the flavor packet for one of the bouillon cubes. Ingredients:
2 tablespoons olive oil |
1 onion, minced |
3/4 lb portabella mushrooms or 3/4 lb white mushroom, trimmed |
salt & freshly ground black pepper, to taste |
1 link sweet italian turkey sausage, sliced |
2 1/2 cups water |
2 chicken bouillon cubes |
1 teaspoon herbes de provence |
1/4 teaspoon red pepper flakes |
1/2 teaspoon lemon pepper |
1 2/3 cups couscous |
3 tablespoons fresh dill |
extra virgin olive oil, for drizzling as garnish |
Directions:
1. In a large nonstick skillet set over moderate heat, warm the oil until hot.
2. Add the onion and cook, stirring, 5 minutes.
3. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more.
4. Add the sausage and cook, stirring, until no longer pink.
5. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes.
6. Add the couscous and simmer, stirring occasionally until tender and cooked. Before serving stir in the dill.
7. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.
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