Chicken and Sausage Cous Cous

Thursday, December 17, 2009
Serves 4.


1/4 lb skinless, boneless chicken breast
6 oz sausage, halved lengthwise and sliced in 1/2 " pieces
2 medium carrots, thinly sliced
1 1/3 c chicken broth
1 c cous cous
1 medium green sweet pepper, cut into strips
1 c chicken broth
1 T cornstarch


Rinse chicken, pat dry. Cut into bite-sized strips, set aside. In a 10" skillet cook and stir sausage and carrots over medium-high about 5 minutes or till sausage is browned. Reduce heat, cover and cook 3-5 minutes more or till carrots are nearly tender. Drain off fat. Meanwhile, in medium saucepan, bring the 1 1/3 c broth to boil. Stir in cous cous, cover and remove from heat. Let stand while preparing meat and vegetable mixture. Add chicken and green pepper to skillet, cook and stir over medium-high for 3-5 minutes or till chicken is no longer pink. Combine the 1 c broth and cornstarch to separate bowl, then stir into skillet. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 more minutes. Fluff cous cous with fork. Serve chicken mixture over cous cous.


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