Sunday Supper {Tomato-Basil Couscous with Chicken and Sausage}

We thoroughly enjoyed this chicken dish, perfect for the dog days of summer. It cooks in one pan, which I always appreciate on a school night, although this was a Sunday Supper for us this week. I also love that you don’t have to turn on the oven, which is a huge no-no when the feels like is 100 degrees.

Tomato-Basil Couscous with Chicken and Sausage

  • 1 tablespoon olive oil
  • 4 (5-oz.) skinless, boneless chicken breasts
  • 1 1/4 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 ounces smoked turkey sausage, cut into 1/2-inch-thick slices (I used our favorite Aidells chicken and apple sausage)
  • 1 1/2 cup chopped onion
  • 5 garlic cloves, chopped
  • 1 cup uncooked Israeli couscous
  • 1 pound large cherry tomatoes, halved
  • 1 1/4 cups unsalted chicken stock
  • 1 tablespoon chopped fresh thyme
  • 1 cup small fresh basil leaves, divided

Heat oil in a large, high-sided skillet with a tight-fitting lid over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Add chicken and sausage to skillet; cook until lightly browned on both sides, 5 minutes. Transfer to a plate. (Do not wipe out skillet.)

Add onion to skillet; cook, stirring occasionally, until onion is translucent, 3 minutes. Add garlic; stir constantly 1 minute. Add couscous; stir often until it is toasted, 2 minutes. Return chicken and sausage to skillet; add tomatoes, stock, thyme, 3/4 cup of the basil, 3/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper. Cover and bring to a boil over high. Reduce heat to medium; simmer until a thermometer inserted in thickest part of chicken registers 165°F, liquid is absorbed, and couscous is tender, 10 to 12 minutes.

Remove chicken from skillet, and let stand 5 minutes. Thinly slice chicken. Stir remaining 1/4 teaspoon salt into couscous mixture. Spoon into shallow bowls; top with chicken and remaining 1/4 cup basil.

To make it go a little further, I used about 2 lbs of chicken breast, 12 oz of sausage and 1.5 cups of the couscous. I also added a little more than 1/2 cup extra of chicken broth in light of the additional couscous.

I grew some of the cherry tomatoes and all of the basil in our garden. I was feeling pretty pleased with myself after this meal. :-)

If you end up purchasing the larger container of isreali couscous, I also love it in this meal.

I hope that you have a wonderful week. I think most of Georgia is now headed back to school. We have open house at middle school this week and the year is moving full steam ahead!

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest


5 thoughts on “Sunday Supper {Tomato-Basil Couscous with Chicken and Sausage}

    1. Well, I have one calphalon pan left from our wedding. It is big and we don’t use it a ton. The others that we used daily were losing their finish. Now I have a set of copper pots/pans that I love. For things like this I have the Martha Stewart cookware.

Leave a Reply

Your email address will not be published. Required fields are marked *