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· Mar 11, 2022

Italian Sausage Couscous

Italian Sausage Couscous Request Sample

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.

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