WEEKDAYS 1e|12c|p

Chicken and Sausage with Couscous

Michael Symon
Servings: 4
1 to 30 min

This dish is perfect for your daily dinner or a special holiday celebration!

  • Ingredients
  • step-by-step directions
Chicken and Sausage with Couscous
  • 3 boneless and skin-on chicken breasts (halved)
  • 5 oz cured Chorizo sausage (sliced)
  • 1 12 oz can San Marzano chopped tomatoes
  • 2 cup couscous
  • 1/2 bunch parsley (chopped)
  • 1 onion (sliced)
  • 2 cloves garlic (sliced)
  • Extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • salt and pepper
  • 2 cups boiling water (seasoned)
  • 1/4 cup water (to deglaze)
  • Heat olive oil in a dutch oven over high heat.
  • Season the chicken with salt on both sides and add to pan, skin side down. Brown for 1 minute, then add the sausage and flip the chicken breasts. Once the sausage is browns add the onions and garlic. Deglaze the pan with water, then add the tomatoes and a drizzle of olive oil. Cover and simmer for 3 minutes.
  • Meanwhile, pour boiling water over couscous and cover bowl with plastic wrap, then let steep for 3 minutes. Add parsley, red wine vinegar, black pepper and a little olive oil and fluff with a fork.
  • Serve chicken and sauce over couscous with a drizzle of olive oil.
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