Israeli Couscous with Chicken Sausage and Roasted Peppers
High in protein and good carbs, this recipe will keep you fueled for glory come race day.
- 3 Cups Israeli couscous
- 2-3 Cups homemade tomato sauce (onion, garlic, slow-simmered canned plum tomatoes)
- 1 Pound chicken sausage (crumbled or links, and garlic/herbed or Italian sausage)
- 3 -4 fresh red peppers
- 1/4 Cup parsley, chopped
- 1/4 Cup scallions, sliced
- 1 Tablespoon Hungarian paprika
- 1 Tablespoon ground cumin
- 2 Tablespoons olive oil
- Salt and fresh pepper
Preheat oven to 500 degrees.
In a large saucepot, bring 6 cups of salted water to a boil. Once boiling, pour couscous in and cook for 8-10 minutes. Strain couscous in colander and "flash" quickly with cold water to stop the cooking process. Set aside and reserve couscous.
In a medium sauté pan, sauté sausage until browned about 6-8 minutes. If you are using links, slice chicken sausage into about 1/4-inch-thick pieces.
Coat peppers in olive oil and salt and pepper, and roast in oven on top shelf allowing peppers to brown and become soft- turning as needed. Once peppers are completely cooked, remove, shock in ice water bath. Peel black charred skin off peppers. Dice peppers into 1-inch pieces and reserve.
In large sauté pan, on medium-high heat, add olive oil. Once pan is warm, add sausage and sauté for 2-3 minutes, add cumin and paprika allowing spices to "bloom" in warm olive oil and coat chicken sausage. Add cooked couscous and sauté until warm. Then add red peppers, and tomato sauce, continue to warm for 2-3 minutes. Season to taste with salt and pepper and finish with fresh parsley and scallions.