CHICKEN + SAUSAGE + TOMATO BASIL COUSCOUS

Ingredients

• 2 chicken breasts, halved (I used boneless + skinless)
• 1 T olive oil
• 8 oz Smoked Cheddar Kielbasa, sliced
• 1 small red onion, thinly sliced
• 1 shallot, thinly sliced
• 5 cloves garlic, crushed + minced
• 2 C Israeli couscous, uncooked
• 1 lb cherry tomatoes, halved
• 2 C chicken stock
• 2 lemons, juiced
• 1 T fresh thyme leaves
• 1 C fresh basil leaves
• ground pepper

Instructions

1. In a large dutch oven, heat the olive oil over medium-high heat.

2. Add the chicken breasts and kielbasa. Cook until lightly browned, turning once, on both sides. This should take about 5 minutes. Transfer to a bowl.

3. Add the red onion, shallot and garlic to the dutch oven. Sauté for 3 - 5 minutes until lightly browned.

4. Add the couscous and sauté for 2 minutes.

5. Return the chicken and sausage to the dutch oven.

6. Add the tomatoes, chicken stock, lemon juice, thyme leaves and 3/4 C of fresh basil. Season with freshly ground pepper.

7. Bring to a simmer. Reduce heat to low, cover and simmer for 12 minutes.

8. Remove the chicken from the skillet. Let stand 5 minutes before slicing.

9. Return the chicken slices to the dutch oven and garnish with remaining fresh basil. Serve immediately.

Serves 4

To Be Noted

• Adapted from an August 2019 Southern Living Magazine recipe.

Category: Lunch + Dinner

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