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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken And Sausage Couscous

Recipe Tags: Poultry Recipes

Date Added: June 07, 2010

Ingredients:

1 Unit Onion 1 Unit Onion chopped fine
3 Tablespoons Unsalted Butter 3 Tablespoons Unsalted butter lite
1 Teaspoon Turmeric 1 Teaspoon Turmeric (optional)
1/2 Teaspoon Red Pepper 1/2 Teaspoon Dried hot red pepper flakes or to taste
1 Tablespoon Tomato Paste 1 Tablespoon Tomato paste italian
3 Cups Chicken Broth 3 Cups Chicken broth **
1 1/2 Cups Water 1 1/2 Cups Water warmed
6 Unit Chicken Wings 6 Unit Chicken wings tips discarded and the wings halved at the joint
1/2 Pound Kielbasa 1/2 Pound Kielbasa cut diagonally into 1/2-inch thick slices
2 Unit Carrots 2 Unit Carrots cut diagonally into 1/2-inch thick slices
1 Unit Turnip 1 Unit Turnip peeled and cut into 1/2-inch thick wedges
3 Unit Cinnamon 3 Unit Inch cinnamon stick
1 Unit Bay Leaf 1 Unit Bay leaf ground
1 Cup Peas 1 Cup Canned chick-peas rinsed and drained well
1 1/2 Cups Couscous 1 1/2 Cups Couscous uncooked
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Directions:

1. In a heavy saucepan cook the onion in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the tumeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute.

2. Stir in the tomato paste, broth, water, chicken, kielbasa, carrots, turnip, cinnamon stick, and the bay leaf and simmer for 20 minutes, or until the vegetables are tender.

3. Add the chick-peas and simmer the mixture for 5 minutes.

4. Strain 2 cups of the cooking liquid into a small saucepan, add the remaining butter, and bring the mixture to a boil.

5. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes.

6. Fluff the couscous with a fork. Using a slotted spoon, serve with the meat and vegetables, using the remaining liquid to moisten the dish as needed.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Tomato, MSG, Poultry, Turnip, Peas, Beef, Onion allergies.
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