In a small saucepan with a tight fitting lid, bring to boil 1 cup of the chicken stock along with 1 tbsp butter. Add 1 cup of couscous, stir once, cover and remove from heat. Set aside.
In another larger saucepan, preferably stainless steel, saute the onion and garlic in olive oil over medium high heat. Add the sausages, breaking them up with a wooden spoon. Add spices, chopped carrots and cauliflower and stir occasionally until well browned and the veggies are almost tender. The mixture should be nicely sticking to the pan at this point. Worry not. Now add that remaining half cup of chicken stock. There will be an exciting woosh with lots of steam and this will scare the cat. Scrape up any browned bits with the wooden spoon. Turn the heat down to medium. Add the peas, peppers, shrimp and cover. Let that cook a minute or until the shrimp are coated and pink (don't overcook them!).
Your couscous should be done. Remove its lid and fluff with a fork. Add it to the sausage mixture and mix it all up. Add salt and pepper to taste - don't be shy. Remove from heat and enjoy!
Variations: use whatever veggies you have on hand or are threatening you from the crisper tray. Some ideas: corn, fennel, parsley or cilantro. Also easy enough to keep vegetarian. Leave out the sausage and shrimp and use vegetable stock in the couscous instead of chicken.
|Serving Size: 1 Serving (495g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 308 (45%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 131.1mg||40 %|
|Sodium 1015.6mg||35 %|
|Potassium 882.1mg||23 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 55.3g|
|Protein 31.8g||45 %|
Powered by: USDA Nutrition Database
Calories per serving: 687