Sausage and Spinach Couscous
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This is a WW recipe that we just adore. You could make it vegetarian by substituting chick peas.
- Ready In:
- 1 teaspoon olive oil
- 1 lb chicken sausage, Italian, uncooked, cut into 2-inch chunks
- 1 medium fresh onion, chopped
- 1 medium sweet red pepper, seeded and chopped
- 2 medium garlic cloves, minced
- 3⁄4 cup reduced-sodium chicken broth
- 1⁄2 cup tomato sauce or 1/2 cup spaghetti sauce
- 5 ounces fresh spinach, coarsely chopped baby leaves
- 1 cup couscous, uncooked, 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 tomato 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.
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