For the Couscous:

•  1 1/2 cup chicken stock
• 1 1/2 cup couscous
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper
For the Italian sausage:
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1 pound mild Italian sausage, cut in chunks
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 to 3 bay leaves
• Pinch cayenne pepper, adjust to personal preference
• Kosher salt
• Freshly ground black pepper

For the couscous:
• Place a 3-quart pot over medium-high heat.
• Add the chicken stock. • Bring to boil.
• Add couscous, stir quickly.
• Slowly whisk in the cornmeal.
• Remove from heat and cover.
• Let stand for 5-6 minutes.
• Stir in the butter.
• Season with salt and pepper.
• Fluff with a fork.
For the Italian sausage:
 Place a deep skillet over medium heat and coat with the olive oil.
•  Add the onion, green pepper and garlic; saute for 2 minutes to soften.
•  Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.
• Sprinkle in the flour and stir with a wooden spoon to create a roux.
•  Slowly pour in the chicken stock and continue to stir to avoid lumps.
• Toss in the bay leaves. • Bring to simmer and cook until the gravy is smooth and thick, about 4 minutes.
• Add the cayenne pepper.
•  Season with salt and pepper.
•  Spoon the couscous into a serving bowl.
• Add the Italian sausage mixture and mix well.
• Serve immediately.

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