Mediterranean Chicken and Sausage Couscous Pot

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 4  hot Italian sausage links
• 4 (6 ounce)  boneless skinless chicken breast halves, cut into 1/2-inch thick slices
•  salt
•  fresh ground black pepper
• 2  teaspoons poultry seasoning
• 1  medium yellow onion, thinly sliced
• 4  garlic cloves, minced
• 2  celery ribs, chopped
• 1  small red bell pepper, diced
• 1 (10 ounce) box  frozen French-cut green beans, thawed
• 1  cup  chicken stock
• 1⁄2 cup  pitted kalamata olive
• 1  tablespoon capers, drained
• 2  oranges, peel and pith removed, cut into disks (reserve the zest)
• 1⁄3 cup couscous
• 1⁄2 cup fresh flat-leaf parsley, coarsely chopped

Directions

1. Heat a large pot with olive oil over med-high heat; add in the sausage; brown all over for about 5 minutes; move the sausage to one side of the pot and then add the sliced chicken.
2. Season liberally with salt and pepper; add in poultry seasoning; brown the chicken for about 3 minutes, then turn to brown opposite side.
3. Add in the onion, garlic, celery, and bell pepper; cook for 2 minutes, stirring frequently.
4. Add the green beans and chicken stock; bring to a simmer, then add the olives, capers, orange slices, and orange zest and stir to distribute.
5. Stir in the couscous and cover the pot with a tight fitting lid.
6. Turn the stove off and let the pot sit covered for 5 minutes.
7. Remove the lid and add the parsley while fluffing the dish with a fork.
8. Serve immediately, making sure everyone gets a sausage link.