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!
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