Having couscous instead of rice in this easy-to-make stir-fry is a nice change of pace. For added flavor, the couscous is cooked in chicken broth instead of water. Add stir-fried chicken breast, vegetables, and smoked sausage and you have a unique meal that's ready in minutes. Serve it with breadsticks, if desired.
Ingredients
6 ounces fully cooked smoked sausage (such as Polish sausage or Kielbasa), halved lengthwise and sliced into 1/2-inch pieces
2 stalks celery, sliced (1 cup)
2 medium carrots, thinly sliced (1 cup)
1-1/3 cups chicken broth
1 cup couscous
4 ounces boneless, skinless chicken breast, cut into bite-size strips
1 medium green sweet pepper, cut into strips (3/4 cup)
1 cup chicken broth
1 tablespoon cornstarch
Directions
1. In a 10-inch skillet cook and stir sausage, celery, and carrots over medium-high heat about 5 minutes or until sausage is brown. Reduce heat; cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.
2. Meanwhile, in a medium saucepan bring the 1-1/3 cups broth to boiling. Stir in couscous; cover and remove from heat. Let stand while preparing meat and vegetable mixture.
3. Add chicken and green sweet pepper to skillet; cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Combine the 1 cup broth and cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Fluff couscous with a fork. Serve sausage mixture over couscous. Makes 4 servings.
4. Make-ahead tip: Cut up the vegetables, sausage, and chicken the night before. Refrigerate them in covered containers until needed.
Ingredients
6 ounces fully cooked smoked sausage (such as Polish sausage or Kielbasa), halved lengthwise and sliced into 1/2-inch pieces
2 stalks celery, sliced (1 cup)
2 medium carrots, thinly sliced (1 cup)
1-1/3 cups chicken broth
1 cup couscous
4 ounces boneless, skinless chicken breast, cut into bite-size strips
1 medium green sweet pepper, cut into strips (3/4 cup)
1 cup chicken broth
1 tablespoon cornstarch
Directions
1. In a 10-inch skillet cook and stir sausage, celery, and carrots over medium-high heat about 5 minutes or until sausage is brown. Reduce heat; cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.
2. Meanwhile, in a medium saucepan bring the 1-1/3 cups broth to boiling. Stir in couscous; cover and remove from heat. Let stand while preparing meat and vegetable mixture.
3. Add chicken and green sweet pepper to skillet; cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Combine the 1 cup broth and cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Fluff couscous with a fork. Serve sausage mixture over couscous. Makes 4 servings.
4. Make-ahead tip: Cut up the vegetables, sausage, and chicken the night before. Refrigerate them in covered containers until needed.
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