Sausage and Spinach Couscous
- Total Time
Couscous is a coarse-ground wheat grain (similar to semolina) and a staple of North African cuisine.
olive oil1 tsp
uncooked chicken sausage(s)1 pound(s), Italian, cut into 2-inch chunks
uncooked onion(s)1 medium, chopped
sweet red pepper(s)1 medium, seeded and chopped
garlic clove(s)2 clove(s), medium, minced
reduced-sodium chicken broth¾ cup(s)
home made marinara sauce½ cup(s)
fresh spinach5 oz, coarsely chopped baby leaves
uncooked couscous1 cup(s), plain variety
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
- Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1/4 cup water to the skillet while the vegetables are cooking.
- Return the sausage to the skillet. Add the broth and marinara sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture lightly with a fork just before serving. Yields generous 1 cup per serving.