Sausage and spinach couscous
Uncooked chicken sausage(s)
1 pound(s), Italian, cut into 2-inch chunks
1 medium, chopped
Sweet red pepper(s)
1 medium, seeded and chopped
2 medium clove(s), minced
Reduced-sodium chicken broth
Home made marinara sauce
5 oz, coarsely chopped baby leaves
1 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.