Anyway, tonight's dinner was a delicious throw-together: crumbled Italian pork sausage with onions and zucchini, veggie stock and the couscous. It took all of fifteen minutes to put together, from the start.
One-Pan Couscous
1-2 T olive oil1 link (about 1/3 lb) Italian pork sausage, crumbled
1/2 a sweet yellow onion, chopped
1 large or 2 small zucchini, chopped
2-3/4 c. vegetable stock
1-1/2 c. French couscous (the tiny kind)
Heat pan, add oil, saute onion. Add sausage and brown; add chopped zucchini and cook until desired tenderness. Add stock, bring to a full rolling boil. Stir in couscous, remove from heat and cover for 5 min. Fluff with a fork and dig in!
Variation: Substitute chopped chicken for sausage. Veggies: chopped onion, celery, Swiss chard (stems in with onion and celery, leaves right before stock); halved or quartered cherry or grape tomatoes, added with couscous. Squeeze half a lemon over the top before serving. Noms!
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