Sausage Cheddar Couscous with Apples
How do you feel about preparing supper without a plan? I admit it, I love staring blankly into the pantry, then the refrigerator, before deciding on a dinner idea. There’s a lot of fun to be found when you gather fresh ingredients and pantry staples for a new dish that delights your family.
Creativity Rules. Last night we dined on Sausage Cheddar Couscous. It’s not an official recipe so much as a combination of flavors. You can exchange the pork sausage for ground beef or turkey. You could add fresh garlic or not. You could omit the onions or spinach, and add more apples. You could even exchange the couscous for rice if you prefer. The premise is the same: brown some meat, prepare a starch, combine with fresh fruits and veggies, maybe even nuts like chopped almonds or pistachios, and enjoy a one-pot wonder (plus a skillet to brown the meat!). And if you’re lucky (I was!) there will be leftovers for lunch the next day. Enjoy!
- 1 lb. pork sausage
- 1 small onion, diced
- 2 apples, peeled and diced
- 1 clove garlic, minced
- ¼ teaspoon nutmeg
- 2 handfuls fresh spinach leaves, chopped
- 1 box (5 servings) couscous
- 2 cups chicken stock
- 1 Tablespoon butter
- salt and pepper to taste
- olive oil
- 1 cup shredded white cheddar or Parmesan cheese
- Cook couscous according to package directions. Mine required a pot of boiling water (I used chicken stock), Tablespoon of butter and pinch of salt. When stock boils, add couscous, cover and remove from heat.
- Brown sausage in a skillet until no pink remains. Drain.
- Add nutmeg, apples, garlic and onion to the sausage and saute until tender. Drizzle with olive oil if additional liquid is needed.
- Toss in chopped spinach leaves. Stir to combine. Season with a pinch of kosher salt and cracked black pepper.
- Fluff couscous with a fork, add meat mixture and cheese to the pot, and gently stir to combine. Serve with a salad or vegetable side like green beans.