Italian Sausage Couscous
Ingredients
- 42 g Tree Top Evaporated Apples, 1/2″ x 1/2″ x 1/2″ Dice
- 68 g Tree Top Cherries Fruit Sensations®
- 30 g dry sherry
- 680 g chicken broth
- 100 g unsalted butter (½ stick)
- 182 g couscous
- 226 g hot Italian sausage meat
- 125 g celery ribs, trimmed and sliced 1/4″ thick
- 180 g chopped onions
- 24 g minced garlic
- 3 g dried thyme, crumbled
- 3 g dried sage, crumbled
- 70 g toasted pine nuts
- salt and freshly ground pepper
Directions
Combine the apples, Fruit Sensations® and sherry in a small bowl. Cover and set aside.
Place the chicken broth and butter in a large saucepan and bring to a boil over high heat. Add the couscous in a stream, stirring constantly. Quickly cover the pot and turn off the heat. Let the couscous sit while you prepare the rest of the stuffing.
Add the sausage to a large skillet over medium-high heat, and brown, breaking up the lumps with the back of a wooden spoon, about 5 minutes. Add the fennel, onions and garlic and cook until soft, about 3 minutes. Add the dried fruits, thyme and sage, and stir for 1 minute. Remove from the heat.
Fluff the couscous with a fork to separate the grains. Add the sausage-fruit mixture to the couscous. Stir in the pine nuts and mix until all the ingredients are well combined. Season to taste with salt and pepper.