Wednesday, May 11, 2011

Foodista's Chicken Sausage Cous Cous-otto

Since we're trying to eat as healthy as we can in our household (this is mostly driven by Dan and his crazy P90X routine), I've been trying to cook up healthy foods whenever I have the chance. 

When I went to Whole Foods to seek some inspiration, I didn't have anything in mind, but then became influenced by the gorgeous baby spinach in the fresh produce section.  I grabbed it and immediately thought of the garlic spinach I had at Ornella the night before.  Yes, that would do just great.

After making my rounds, I also grabbed a package of Bilinki's cajun andouille chicken sausage and thought to cook it up with cous-cous.  The spinach would be nice to add on top, I thought, and there it was, my idea behind my chicken sausage cous-cous-otto.

Foodista's Chicken Sausage Cous-Cous-Otto

Ingredients (serves 2)

1 cup of whole wheat cous-cous (I used Trader Joe's brand)
3 chicken sausages, diced
Handful of fresh parsley, chopped
Handful of dried cranberries
1 package of fresh baby spinach, whole
2 large cloves of fresh garlic, minced
Olive oil
Salt and pepper to taste
Touch of truffle oil

In a non-stick pan, heat olive oil on medium heat and sautee the garlic.  Make sure to watch the the garlic closely, so it doesn't burn.  Add the sausage and sautee until golden brown on the outside.  Remove from the pan.

In the meantime, cook the cous-cous according to the directions on the package.  Add the dried cranberries, and put the lid on, so they puff up.  Incorporate the sausage and the chopped parsley. 

In the sautee pan you used for the sausage, add the other garlic clove until slightly colored.  Gradually place all the spinach into the pan and stir with the garlic for about 2-3 minutes or until wilted.

Place the cous-cous into a bowl and top with a generous amount of fresh spinach.  Top with a sprinkling of truffle oil.  Enjoy the earthiness and the savory quality of this dish.

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