Chicken Spinach & Feta Sausage with Herbed Couscous and Mediterranean Cucumber-Dill Salad
Ingredients
- 1 pkg. Isernio’s Chicken & Feta Sausage (4 count)
- 3 English cucumbers
- 20 cherry tomatoes, halved
- ¼ cup red onion, sliced thin
- ½ cup crumbled feta cheese
- ½ cup sliced black olives
- 1/3 cup olive oil
- 3 Tb. fresh dill, chopped
- 4 tsp. balsamic vinegar
- 2 ½ Tb. lemon juice
- 1 tsp. Dijon mustard
- ½ tsp. salt
- ½ tsp. pepper
- 1 cup uncooked couscous
- 1 1/3 cup chicken broth
- 1 Tb. butter
- 1 clove garlic, minced
- 2 Tb. fresh parsley, chopped
- salt to taste
Instructions
- Cut the cucumbers into thin ribbons using the fine blade on a vegetable spiralizer or with a vegetable peeler. You can also use a mandoline to finely slice your cucumbers or simply chop them into bite-sized pieces using a knife. Sprinkle the cucumbers with 2 teaspoons of salt, toss together in a colander, and set aside for 20 minutes to allow the cucumbers to release excess water.
- Combine the cherry tomatoes, red onion, feta cheese, and black olives in a serving bowl. Set aside.
- Whisk together all ingredients for the dressing: olive oil, dill, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper. Set aside.
- Cook your Chicken Spinach & Feta Sausage by bringing a skillet of water to a boil. Once boiling, turn off the heat, add the sausages to the skillet, and place a lid on the skillet. Allow to sit for 7 minutes, then drain the water, wipe out the skillet, and brown the sausages to complete the cooking process.
- While the sausages are cooking, rinse the salt from the cucumbers. Set aside in the colander for an additional 10 minutes to drain.
- While the cucumbers are draining, make your couscous. Melt 1 Tb. butter in a saucepan, add garlic, and sauté for 1 minute. Add chicken broth and bring to a boil, then add uncooked couscous. Remove from heat, stir to moisten, place the lid on the saucepan, and allow it to sit for 5 minutes. After 5 minutes the liquid should be absorbed and your couscous will be cooked; fluff it with a fork, stir in the chopped parsley, and season with salt to taste.
- Add the drained cucumbers to the serving bowl with the cherry tomatoes and other salad ingredients. Toss with the dressing, adding a little at a time until it is dressed to your liking. You may not use all the dressing.
- Serve the sausages over the couscous with the cucumber salad on the side. Sprinkle with additional parsley to garnish.
Comments are closed.