It is so versatile, quick, and easy. I love that! And the kids really like it too. I used it in the Shrimp with Couscous post a few weeks ago, and I have another post coming up soon that also features couscous. So if you like couscous, you are in luck! 😉
I toasted the pine nuts that are in this dish, however, you can use them un-toasted, or even skip them altogether. They add a nice nutty crunch to the dish, but they also add fat and calories, so just eliminate them from the recipe if you are trying to keep the calories to a minimum.
I used pre-cooked sausage to save time, and made sure it was the chicken Italian sausage to keep it as lean as possible. My family enjoyed the chicken sausage and they never even knew it wasn’t traditional sausage.
As you already know if you are a regular reader, I love to add fresh spinach whenever possible for extra nutrition, and it really works well in this dish! It adds a nice color and flavor and the kids did not mind it at all. However, they did try to convince me that they did not need to eat a side vegetable since there was a vegetable in the main course. HA! I didn’t fall for that one. 🙂
I also love to use whole grains where I can, so I chose a whole wheat couscous for this dish. But, you could use any type of couscous that cooks in 5 minutes.
Thing 2 rating = 4.5 biscuits out of 5. YES!!
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- ¼ teaspoon salt
- ½ teaspoon pepper
- 12-16 ounces pre-cooked chicken Italian sausage, cut into bite-sized pieces
- 5 ounces (approximately) fresh baby spinach
- 2 cups whole wheat couscous
- ¼ cup pine nuts, toasted (toast in the oven at 375 degrees until golden, about 10 minutes)
- Heat olive oil in skillet over medium high heat.
- Add onion and garlic and cook until the onion starts to soften.
- Add chicken broth, salt and pepper, and stir to combine while heating.
- Bring to a boil, then add the sausage.
- Cook for 1-2 minutes until the sausage is heated through.
- Add the spinach, and stir until it begins to wilt.
- Add the couscous, cover and remove from heat.
- Let sit until the couscous absorbs all the liquid, about 5 minutes.
- Fluff couscous with a fork, sprinkle the pine nuts on top, and serve.