This a recipe that is rich in flavor and is a great easy weeknight meal.
Pearl Couscous with Chicken Sausage & Feta
Ingredients
- 3 teaspoons olive oil divided
- 8 ounces dry Israeli couscous (about 1 ⅔ cups)
- 2 cups water
- 3 links pre-cooked Italian chicken sausage cut into ½-inch thick semi-circles
- 2 tablespoons minced garlic
- Pinch of red pepper flakes
- ½ cup dry white wine
- ¼ cup crumbled feta cheese
- ¾ ounce pitted Kalamata olives quartered about 6 olives
- 2 cups spinach leaves
- 3 tablespoons minced flat-leaf parsley
- ½ teaspoon salt
Instructions
- Heat 2 teaspoons olive oil in a medium-sized saucepan set over medium heat. Add the Israeli couscous and cook, stirring constantly, until the couscous starts to brown, 2 to 3 minutes.
- Add the water and bring it to a boil. Reduce heat until the liquid is simmering, cover, and cook until all of the liquid is absorbed, 8 to 10 minutes. Fluff the Israeli couscous with a fork and set aside.
- While the couscous cooks heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray and add the sausage. Cook, stirring occasionally until the sausage is browned. Transfer to a bowl and set aside.
- Reduce the heat to medium. Do NOT wipe out the pan – the browned bits add flavor.
- Add the remaining 1 teaspoon of olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds.
- Pour in the white wine. Cook at a rapid simmer for 1 to 2 minutes, scraping the brown bits off of the bottom of the pan with a wooden spatula or spoon.
- Stir in the cooked couscous until it’s coated with the wine sauce.
- Stir in the sausage, feta cheese, olives, spinach, and parsley
- Stir over the heat until the spinach is lightly wilted.
- Season to taste with salt.
- Serve and enjoy:)