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.

NOTES:
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!

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats

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

DIXIE DELIGHTS DELIVERED

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.