Chicken Apple Sausage Couscous

Chicken Apple Sausage Couscous is a chicken recipe built around pine nuts, yellow onion and extra virgin olive oil. Plan on 6 Servings and about 30 minutes.

• Yield 6 Servings
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

Ingredients

• 1/3 cup pine nuts
• 1/2 yellow onion (sliced into thin half moons)
• 1 tablespoon extra virgin olive oil
• 12 ounces precooked sweet apple chicken sausages (or other type sausage/kielbasa, cut in 1/4-inch rounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon curry powder
• 1 cup low-sodium chicken broth (divided)
• 1/3 cup dried cranberries
• 1 cup dry whole wheat couscous

Instructions

1. Start the couscous cooking according to the package directions.
2. Meanwhile, in a large non-stick skillet (12-inch), toast the pine nuts over medium-low to medium heat, tossing frequently, until they are golden. Remove the pine nuts to a small bowl and return the skillet to medium heat.
3. Heat the olive oil until rippling and hot. Add the onions and cook, stirring occasionally, until they begin to turn translucent, about 4 minutes. Add the chicken sausage and brown lightly, about 2-3 minutes. Add 1/3 cup of the chicken broth to the skillet with the salt, pepper, thyme, cumin, coriander and curry powder. Stir to combine and bring the mixture to a simmer. Cook until the onion is very tender and most of the liquid has evaporated and/or absorbed. It should still be slightly wet but not soupy.
4. Add the cranberries and the remaining chicken broth (2/3 cup) to the skillet. Simmer for 2-3 minutes until the cranberries are heated through and softened a bit. Stir in the cooked couscous and let the entire mixture simmer for 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry. It should still have some tender moisture to it but not be saturated with broth.
5. Stir in the toasted pine nuts and serve immediately.

Give it a minute off the heat, then serve it while it is still hot.