Couscous is generally seen in many side dishes, but did you know that it can make a hearty and delicious entree as well? Kelly Bryson Pearce shares her recipe for a filling couscous dish that is prepared with sausage, onion and feta! Brilliant!
Serves 3 to 4
8 ounces (230 g) Israeli Couscous
4 tablespoons (60 mL) olive oil, divided
4 sweet Italian chicken sausages, chopped
1 red onion, diced
4 ounces (115 g) feta cheese
2 ounces (56 g) Parmesan cheese
1 bunch basil, chopped and divided
salt and pepper to taste
Brown the cous cous in about a Tablespoon of butter + 1 Tablespoon olive oil. Pour 2 cups (480 mL) of water in with the browned couscous and bring to a boil. Season with salt and pepper. Reduce heat to medium-low, cover and simmer for 10-15 minutes or until all of the liquid has bee absorbed.
Remove the cover and lightly fluff couscous with a fork. Pour the couscous into a large bowl and set aside. Pour 2 tablespoons (30 mL) oil into a skillet and place over medium high heat. Add the sausage and sauté for about 7 minutes. Pour the sausage over the couscous and return the skillet to the heat.
Pour the remaining oil into the skillet and sauté for 5 to 7 minutes. Season with salt and pepper. Pour onions over the couscous mixture. Crumble the feta, grate Parmesan and sprinkle ½ the basil over the mixture. Season with salt and pepper. Gently fold mixture together until well combined.
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