Sunday, January 28, 2007

Chicken and Sausage with Couscous - Adapted from Rachael Ray

This is one of Rachael's "one pot" meals. We made a couple alter-ations which we were pleased with. Primarily, we didn't do it in one pot. We cooked the couscous and the vegetable seperately which is more to our liking.
Finely dice a red bell pepper, a medium onion and 2 cloves of garlic. Form balls from bulk spicey sausage (or mild if you prefer). We would suggest about 1/4 lb. of sausage per person. Slice boneless, skinless chicken breast into 1/2" slices. Brown the sausage and the chicken in a pan and remove to a plate while you saute the pepper, onion and garlic. Add 1/2C chicken stock, 1 orange which has been roughly chopped and 1C sliced kalamata olives. Mix together and return the meats to the pan. Cover and simmer for about 10 min, until the chicken is done. Prepare couscous according to package directions and serve. We also had edemame but green beans were mentioned in the original recipe. We drank a chilled dry white wine with dinner.



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